Real Danish Cookies-family Recipe Passed Down for 15 Generations

Name: Real Danish Cookies-family Recipe Passed Down for 15 Generations
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g Flour; 38g Caster sugar; 113g butter; 1/4 tsp (1.25ml) baking soda; Some Egg liquid; Some Coarse sugar

by Chasing the sun

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This Danish cookie is a recipe with a great background. According to its author, this recipe has been passed down in their family for 15 generations, and his family was originally Danish. Orangette discovered this cookie in the Gourmet magazine, and after tasting it, I understood why it can circulate for such a long time.
Regarding cookies, the materials are nothing more than so few, and only the perfect ratio is emphasized. What kind of formula can make this kind of crunchy, crumbly taste? And the delicate structure like lace, the strong fragrance like brown butter? This is why this formula has survived to the present. "

Ingredients

130g Flour
38g Caster Sugar
113g Butter
1/4 tsp (1.25ml) Baking Soda
Some Egg Liquid
Some Coarse Sugar

Real Danish Cookies-family Recipe Passed Down for 15 Generations

1. Cut the butter into small pieces and put it in a large basin to soften at room temperature, add fine sugar, and beat with a whisk

Real Danish Cookies-family Recipe Passed Down for 15 Generations recipe

2. Add the sifted flour and baking soda. Cut and mix evenly with a spatula

3. Put the dough between two pieces of plastic wrap or plastic bag, roll it into a square shape, about 3-4mm thick, and put it in the refrigerator to freeze hard

4. Take it out after 30 minutes, cut it into the desired shape and size with a mold, and place it on a baking tray. Separate each cookie a bit, it will expand and spread when baking

5. Brush the surface of the biscuits with egg wash (it doesn't matter if you don't brush it, I didn't do it), and sprinkle with coarse sugar (a bit more is recommended). Preheat the oven up and down at 175 degrees. In the middle of the oven, bake for about 15 minutes until it is colored.

Tips:
material:
130 grams of flour, 1/4 tsp of baking soda (1.25ml), 113 grams of butter, 38 grams of caster sugar (not sweet, I used 50 grams) Egg liquid (for brushing the surface. I don’t use it, I don’t think it’s better to look good without baking) Coarse sugar (for sprinkling on the surface, the biscuits are not sweet, it is recommended to sprinkle more)
Learn and Eat:
1. Butter is not easy to soften when the temperature is low at this season. Remember to use heating or air conditioning or use an oven with a low temperature of 40 degrees to help it soften.
When making cookies, the success rate of butter softening will be high, and the subsequent operations will be twice the result with half the effort.
2. The temperature of each oven will be different, pay attention to it when baking, you can take it out once the surface is colored.
3. After the cookies are completely cold, the cookies become very crispy, you can enjoy them or put them in the tin box carefully
4. Regardless of the formula, it is recommended to make less for the first time. In case it does not suit your taste, you can waste less ingredients. After all, everyone's taste is different.