My favourite Danish Butter Cookies with Currants: With or without ground almonds?
Danish butter cookies... They are the reminders of childhood. I'm sure many of us remember the distinctive blue coloured round tins of assorted butter cookies. Round ones, pretzel-shape ones, plain ones, coated with sugar ones and my favourite, the one with currants! I love the sweet buttery taste, with the chewy texture of the dried currants.
To re-create these wonderful butter cookies, I tried 2 recipes: one for a sweet pastry and the other from Fika & Hygge by Bronte Aurell. The recipes are below.
Butter cookies with Currants (Sweet Pastry recipe)
80g Sugar
110g Plain flour
100g Butter
6g Baking powder (approx. 1 teaspoon)
1 Egg yolk
Vanilla extract
Steps
1. Mix the butter and sugar with a whisk. Beat in the egg yolk.
2. Mix in the plain flour and baking powder with your fingers until combined.
3. Put the mixture onto clingfilm and wrap it and put it in a fridge for 30 mins.
6. Bake for 15 minutes until golden brown, brown , however you like your cookies!
7. Leave them to cool for a while before transferring the cookies to a rack to cool completely. If you transfer them immediately the cookies will be soft and break / deform when you try to remove them from the tray.
Danish Butter Cookies with Currants (Based on Bronte Aurell's Fika and Hygge)
Vanilla extract (The original recipe uses vanilla pods, I used about 1 tsp of vanilla extract)
125g Sugar
125g Butter
160g Flour
Pinch of salt
1/2 teaspoon Baking powder
35g Ground almonds
1/2 egg
1. Whisk the butter and sugar together with the egg.
2. Add in the flour, baking powder, salt and ground almonds and mix until combined.
3. Wrap the mixture in a clingfilm and refrigerate for 30 minutes.
4. Preheat the oven to 200 degrees C.
5. Line the baking tray with parchment paper and put the refrigerated dough pieces on the tray.
6. Bake for 8-10 minutes until brown, golden brown, however you like!!
7. Leave the cookies to cool for a bit before transferring them to a rack to cool. (See notes above)
Here are the cookies!!
The ones above with a smoother appearance were made using the sweet pastry recipe while the rougher ones were based on the Fika and Hygge recipe. The former ones are crispy and crunchy while the latter are a bit chewy with the gentle fragrance of almonds. Both are yummy, but I guess the sweet pastry ones are more reminiscent of those shop-bought blue-tinned cookies. But maybe that's the difference between a factory-made (sweet pastry) and a home-made (Fika and Hygge) cookie! :)
To re-create these wonderful butter cookies, I tried 2 recipes: one for a sweet pastry and the other from Fika & Hygge by Bronte Aurell. The recipes are below.
Butter cookies with Currants (Sweet Pastry recipe)
80g Sugar
110g Plain flour
100g Butter
6g Baking powder (approx. 1 teaspoon)
1 Egg yolk
Vanilla extract
Steps
1. Mix the butter and sugar with a whisk. Beat in the egg yolk.
2. Mix in the plain flour and baking powder with your fingers until combined.
3. Put the mixture onto clingfilm and wrap it and put it in a fridge for 30 mins.
4. Preheat the oven to 180 degrees C.
5. Line the baking tray with parchment paper and put the refrigerated dough pieces on the tray.
6. Bake for 15 minutes until golden brown, brown , however you like your cookies!
7. Leave them to cool for a while before transferring the cookies to a rack to cool completely. If you transfer them immediately the cookies will be soft and break / deform when you try to remove them from the tray.
Danish Butter Cookies with Currants (Based on Bronte Aurell's Fika and Hygge)
Vanilla extract (The original recipe uses vanilla pods, I used about 1 tsp of vanilla extract)
125g Sugar
125g Butter
160g Flour
Pinch of salt
1/2 teaspoon Baking powder
35g Ground almonds
1/2 egg
1. Whisk the butter and sugar together with the egg.
2. Add in the flour, baking powder, salt and ground almonds and mix until combined.
3. Wrap the mixture in a clingfilm and refrigerate for 30 minutes.
4. Preheat the oven to 200 degrees C.
5. Line the baking tray with parchment paper and put the refrigerated dough pieces on the tray.
7. Leave the cookies to cool for a bit before transferring them to a rack to cool. (See notes above)
Here are the cookies!!
The ones above with a smoother appearance were made using the sweet pastry recipe while the rougher ones were based on the Fika and Hygge recipe. The former ones are crispy and crunchy while the latter are a bit chewy with the gentle fragrance of almonds. Both are yummy, but I guess the sweet pastry ones are more reminiscent of those shop-bought blue-tinned cookies. But maybe that's the difference between a factory-made (sweet pastry) and a home-made (Fika and Hygge) cookie! :)
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