Skip to main content
logo
Food Advertising by

Danish Butter Cookies ~ CNY 2014 ~ 丹麦牛油曲奇


I've always wanted to make these Danish Butter cookies and was delighted when I saw the post in Anncoo Journal.  These cookies are buttery, not too sweet, delicious, certainly a crowd pleaser.  I bet that you are not going to stop just at one.  These home made cookies will be good as a gift to your relatives and friends for this coming festive season.







Recipe for Butter Cookies 

丹麦牛油曲奇

(adapted from Anncoo's Danish Butter Cookies with modification to the method)

    Ingredients

    • 1 egg lightly  beaten
    • 200 gm SCS butter
    • 320 gm plain flour
    • 120 gm icing sugar (original 130 gm)
    • 2 tsp vanilla (original 2 Tbsp)
    Method
    1. Cream the butter with the icing sugar till light and fluffy.  Add in the egg, mix well.
    2. Fold in the sifted flour, mix well.
    3. Pipe out using tip 195.
    4. Bake in a preheated oven @ 200 deg.C for  9 mins.
    5. Let cool.
    6. Store cookies in a cookie jar.
    7. Yield :  95 cookies



I'm submitting this post to the Bake Along event hosted by
 Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings
and the theme is 'Chinese New Year Cookies'

Comments

  1. These cookies just melt in the mouth.. :)

    ReplyDelete
  2. Gosh...it's that time again?
    Those cookies look so buttery and melt-in-mouth!

    ReplyDelete
  3. I also have been wanting to make this but ... but till today I still havent got the chance to try. Not bad leh.

    ReplyDelete
    Replies
    1. Chris, time to get baking.... it's not that difficult!

      Delete
  4. Hi Cheah, Your butter cookies look very pretty with that golden colour. Please pass me some for my tea break :)
    Thank you for the shout out.

    ReplyDelete
    Replies
    1. My pleasure, Ann. Please feel free to help yourself!

      Delete
  5. Delightful cookies! I have always wanted to try making Danish Butter Cookies, hopefully I'll have some time!
    Thanks for sharing with Bake-Along!

    ReplyDelete
    Replies
    1. Ha, ha, it's that time of the year when everyone is busy, baking and more baking!

      Delete
  6. Hi Cheah , I was looking high and low for melt in your mouth Danish cookie ... thanks for sharing :)

    ReplyDelete
  7. Hi Cheah, looks buttery, crispy good. Bookmarked for other times. Not in the mood for baking this CNY.

    ReplyDelete
  8. Hi Cheah!

    Aren't those just the loveliest cookies? They look so delicate. I wish I had just one to go with my tea this evening. You did a wonderful job:) Thank you so much for sharing...

    ReplyDelete
  9. Hi Cheah,

    Your Danish butter cookies are very nicely piped with beautiful shapes. I reckon baking these kinds in good shapes can be challenging and you did yours very well!

    Btw, iIf you piped these cookies in a "S" shapes, your cookies remind me of the dragon cookies that Sonia baked...

    Zoe

    ReplyDelete
    Replies
    1. Yes,those dragon cookies. I've still got to master my piping skills!

      Delete
  10. i feel like making all the cookies that i see on the bake along link! thx for linking with bake along!

    ReplyDelete
  11. Hi Cheah, I saw these cookies at Ann's too but was having second thoughts about the method of mixing, I think I shall try it your way:D I am more comfortable with the conventional way:P Looks so delicious!

    ReplyDelete
  12. I love butter cookies. These look great!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…