Friday, December 8, 2017

Coconut Raisins Danish Butter Cookies 椰香葡萄干丹麦黄油曲奇


As promised, I've prepared the final cookie to complete the blue tin Danish cookies set. And here it is the coconut raisins butter cookies, which I have been wanting to attempt to it since a long time ago. I'm glad I've finally did it ! Oh yeah, it is really crunchy & yummy. Please read on for more.

Ingredients for dough :
250gm  butter, softened at room temperature
180gm  icing sugar
1 large egg
320gm  all purpose flour
30gm  desiccated coconut
1/4 cup  raisins
1/4 tspn   baking soda
1 tspn  vanilla essence/extract

Method :
(1) combine flour, coconut, raisins & baking soda till well cooperated.
(2) cream butter & sugar till fluffy pale then add in egg & vanilla essence and whisk till cooperated.
(3)  now, fold in flour mixture till soft dough is formed.
(4)  shape dough into oblong size then wrap dough into plastic sheet and keep refrigerated overnight.
(5)  once ready, cut dough into thin slices then pull off plastic sheet and arrange it to baking tray lined with parchment paper. Keep cut dough chilled before the first batch cookie is done.

(6)  finally,  bake at preheated oven 180'C -185'C for about 20 minutes or till cookies became crunchy, not overly brown. Do watch out the temperature.

These cookies aren't round enough in shape. I really need to master it ! haha.... Overall I am happy with it.

So far, I have done the vanilla kranse (the soft dough cookie), kringle (the cold dough cookie) & coconut raisins butter cookies. For further info, click here to find out more.

For those who are interested in making frisk brod cookies, please follow the cold dough recipe then square it and wrap with plastic sheet. By following the coconut raisin cookies method, sliced it after chilled overnight then brush with milk and sprinkle on the coarse sugar. And bake at preheated oven 180-185'C for about 20 minutes or till lightly brown.

Monday, December 4, 2017

Royal Danish Butter Cookies (soft dough) 丹麦黄油曲奇

Previously, I just posted the cold dough Danish butter cookies recipe made with the special cookie cutter. It was overwhelming and some readers requested if I can produce the soft dough recipe as well. So here it is !

I tested a few rounds before actually squeezing out the dough for shaping.

Ingredients :
200gm  butter, softened at room temperature
150gm   icing sugar
2 TB  milk powder
1 large egg
310gm   all purpose flour
1 tspn   vanilla essence/extract

Method :
(1)  cream butter & sugar till fluffy pale then add in egg & vanilla essence and whisk till cooperated.
(2)  now, fold in flour & milk powder till soft dough is formed.
(3)  once its ready, fill in pipping bag with soft dough and press to form a circle onto baking tray lined with parchment paper. I used silicon sheet. Then keep refrigerated for 10-15 minutes or till set.
(6)  finally,  bake at preheated oven 180'C -185'C for about 20 minutes or till cookies became crunchy, not overly brown. Do watch out the temperature.

Its finally done ! Clap... clap.... clap...... 

So, two out of three blue tin Danish cookies are done. Guess what I'm going to prepare on my next post ! Stay tune for more.
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