I grew up eating danish cookies from blue tins like these below as my favourite treat.
They were such a luxury at the time! I haven’t had them for years until last weekend and OMG did it bring back so many childhood memories. I instantly jumped on Google to see if I could find a recipe to bake a fresh batch. I hope this recipe brings as much joy to you as it did for me 🙂 Get your bake on for the upcoming festive season. These are perfect for Christmas or any holiday for that matter.
- 200g unsalted butter (softened)
- 130g icing sugar
- 310g plain flour
- 1 large free range egg
- 2 tsp vanilla bean paste
- 1 tbsp milk (if needed)
- 2 tbsp granulated sugar (for dusting)
- Preheat oven to 180c (160c fan-forced).
- Line a baking sheet with baking paper.
- In a large bowl, mix together the softened butter and icing sugar to create a soft buttercream.
- Add the rest of the ingredients (except the milk) and combine well.
- If the mixture is too dry, add the 1 tbsp of milk or more (slowly) until a soft but firm batter is formed. You don't want your mixture to be too soft. The consistency will really depend on the brand of butter you use so sometimes the milk is not required.
- Create the cookie shapes either using a cookie press, piping bag or simply dropping a teaspoon full of batter onto the sheet.
- Bake for 10-15 minutes, regularly checking to make sure they are baking evenly.
- Depending on your oven you may need to turn your tray around to face the other way half way through.
- Let cool for 10 minutes on a cooling rack then dust with icing sugar.