A taste of Emelia Jackson‘s childhood, these cookies take you back to opening up your grandma’s pantry and finding a big blue, round tin full of butter, delicious shortbreads sitting in their own little patty pans. The Danish Butter Cookie, traditionally known as Vaniljekranse, which directly translates to Vanilla Wreath. The trick to making these a little easier to pipe is to start with really soft butter, if not, we see a few burst piping bags in your future.

Ingredients

  • 125g unsalted butter, softened
  • 55g icing sugar mixture
  • 2 1/2 tsp vanilla bean paste
  • 130g plain flour
  • 25g cornflour
  • 75g caster sugar, to garnish

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, icing sugar and vanilla and mix on medium speed until pale and creamy, being sure to scrape down the sides of the bowl a few times to ensure all of the butter is properly mixed.
  2. Add in the flour and cornflour and mix until it comes together as a smooth paste. You want this to be quite soft to make it easier to pipe.
  3. Transfer into a piping bag fitted with a 1M star nozzle and piping into little wreathes, approximately 4cm in diameter. Place the cookies, on their trays, into the fridge for 2-4 hours (this can also be done overnight) in order to reduce the spreading. You can also freeze the wreaths at this stage and bake as needed.
  4. Preheat the oven to 170C FF and bake the cookies for 18-20 minutes or until they begin to turn golden brown around the edges. Remove from the oven and sprinkle immediately with the caster sugar.
  5. Allow to cool completely before packaging them up to gift.

Merry Christmas!

Chasing more chocolate, holiday themed recipes? Try Emelia’s Double Chocolate Candy Cane Cookie recipe!