Online Reporter
Chef Rudo Kandiero
Danish butter cookies are a timeless staple. The secret to their enduring success lies in their exquisite, rich flavour.
WHILE they are a supermarket favourite, making them at home is surprisingly simple — and the results are often even better than the ones bought in stores.
This recipe serves eight people and takes approximately 1 hour and 40 minutes from start to finish.
Ingredients
300g butter;
A pinch of salt;
Two eggs;
250g sugar;
A pinch of ground cinnamon;
350g all-purpose flour
Method
- In a large bowl, combine the softened butter and sugar. Using a whisk or electric mixer, beat until the mixture is light, fluffy and well-combined.
- Add the eggs one at a time, mixing thoroughly after each addition until the batter is smooth.
- Fold in the sifted flour and salt, mixing until a dough begins to form. Finally, add the pinch of cinnamon. Mix until you have a smooth, slightly sticky dough.
- Turn the dough onto a lightly floured surface and knead briefly by hand. Form the dough into a ball, place it between two sheets of parchment paper and roll it out slightly. Let it rest in the refrigerator for about 60 minutes.
- Preheat your oven to 180°C (350°F) using both the top and bottom heating elements. Remove the chilled dough from the fridge and roll it out until it is approximately 5mm thick.
- Use your favourite cookie cutters to create the shapes.
Place the cookies on a baking sheet lined with parchment paper. Bake for approximately 15 minutes or until the edges are a light golden brown.
- Transfer the cookies to a wire rack to cool completely. This ensures they reach that signature crisp, buttery texture. Enjoy!
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on 0772 748 509.
Bongani Ndlovu