Royal Dansk Danish Butter Cookies 1.81kg Tin Family & Share Tin Simple Sweet & Buttery

Product Information

Unsalted butter- Always use unsalted butter to fully control the amount of salt in the recipe. I prefer butter with 82% fat content in my recipes as it gives baked goods the best taste and texture. You can also make your own homemade butter. The butter needs to be at room temperature. You get to the piping. I struggled like many others. I ended up using my cookie scoop then sprinkled them with sugar. Sending them to my dad for Father’s Day. I will try again but really would love to be able to pipe them. I eat with my eyes first and the pipes ones look so pretty! Use an electric hand mixerto whip together the room-temperature butter and the powdered sugar. Whip for a few minutes until the texture becomes light and fluffy. Add the vanilla, and continue to whip until just combined. It is very easy to make- You only need 30 minutes and a few easy steps to prepare the cookie dough. The rest of the time is to wait for the dough to freeze, bake, and set. Vanilla extract- Avoid using imitation vanilla extract, as the taste is not as good and requires more to achieve the same result. Pure vanilla extract will always give the best flavor and outcome.

Kelsen Royal Dansk Danish Butter Biscuits 100% Pure Butter

I recommend creaming the butter longer if it’s that hard to pipe without adding liquid, maybe even with a whisk attachment. The butter being super fluffy (like a super fluffy buttercream) will help offset the amount of flour you’ll be adding. I tend to go for double in size with butter, it will make the batter super soft and easy to pipe. I also recommend folding in the flour, rather than doing that with the hand/standmixer, because overmixing the dough will also make it tougher I have to say this was not a good recipe for me. I guess you need a tip the size of the Titanic, and more strength in your hands than I do. I’m not sure about bars, as I didn’t try it that way. If you experiment, let us know how they turn out!

Ingredients

I added flour little by little. I took out 2 tablespoons of flour every one cup and substitute with 1 tablespoon of full-cream milk powder. I made these once a few years ago and also had the damndest time piping them! Gonna try adding milk as well! For an accurate and consistent baking experience, use a digital scaleto measure your ingredients. Since some oven models can vary by a degree or two, using a digital oven thermometeris helpful to ensure that your oven reaches and stays at the correct temperature.

Welcome To The Home Of Royal Dansk Danish Butter Cookies

Thank goodness, mine look like pan cakes, I tried making them smaller as the 2inch ones spread so much they were one. Don’t know if you ever made this recipe but it looks to me like a classic sable Breton dough which is usually very good. I’ve made doughs with boiled egg yolks in culinary school and they were melt in your mouth delicious! Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking. hello i’m 14 and made this it was very simple to make and understand and had one complication (my piping bag burst not the fault of you of course ) but it tasted delicious and fun to make So light and airy! The buttery taste is delicious and they look so cute with Christmas sprinkles! I’ll be making these for our families for the holidays :) Thank you!🎄It was perfect. I’m so happy I’ve found this recipe now. Thank you so so so so much. I absolutely love it. I’ve added sprinkles before cooking, red hots, as well as maraschino cherries chopped and rolled in sugar topped before baking for fun looks for the kids.