They’re very simple – but sometimes the best things are. Vaniljekranse, a cup of gløgg (Danish mulled wine) and the comfort of friends and family (whether they are near or far this year) make up real Danish Hygge. Enjoy the taste of the season like in our home country of Denmark with these delicious buttery biscuits.
These biscuits make great presents, too. If you’re looking for guidance on wrapping, check out last week’s post, where we showed you our top tips to create that Scandi Christmas Aesthetic. A great gift idea for friends and family who can’t be near you this year is baked goods. Food brings us together and even if that’s virtually, the connection of a flavour can show the love and admiration you have for a person.
- ¼ tbsp vanilla extract
- 175 g sugar
- 200 g softened butter
- 1 egg
- 250 g plain flour
- 75 g almonds
This will make 35-40 biscuits
Preheat the oven to 200°C (400°F) Prep your baking trays with greaseproof paper. TIP: to keep your paper from sliding, use some of the mixture to act as a glue to the baking trays.
Use a food processor or a blender to ground the almonds into an almond flour. You can alternatively buy the almonds pre-ground.
Mix sugar, vanilla extract, the soft butter, all-purpose flour and the ground almonds together in a bowl.
Add the egg and mix it all together into a soggy, soft dough.
Pour the dough into a piping bag and use the star nozzle.
Extrude the dough into small circles with a diameter of about 4-5 cm (1.5-2 inch). If you have a meat grinder use the star attachment and extrude the dough into long strips. Cut the strips into smaller pieces and put them together in circles.
Place the vanilla cookies on a baking tray lined with parchment paper. Place them with a distance of 4 cm apart (1.5 inch).
Bake the biscuits at 200°C (400°F) for about 6 minutes or until they have a light-brown colour.
Let the biscuits cool off on an oven grid. When cooled off, keep the biscuits in an air-tight container, or enjoy straight away.
Tradition calls that the biscuits are sprinkled with caster sugar. However, on this occasion, we chose icing sugar. This is up to you, but we can confirm this version is delicious! We recommend icing sugar if you’re eating these fresh, while the biscuit is soft. If these are going to be a present or kept for a longer time, the caster sugar works better when the biscuit hardens and gets a little crunchier.
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