Popular among festive baking these Danish cookies are very simple in preparing. Ordinary ingredients but addition of cinnamon and vanilla seeds are the game changers. The taste is somehow special but hard to describe. Crunchy and delicate – I am sure you will love them. Enjoy!
the amount depends on cutter size
- 2 ¼ cups (360 g) all purpose flour
- ¾ cup (150 g) granulated sugar
- 1 ½ teaspoons salt
- ½ teaspoon cinnamon
- seeds of one vanilla bean
- 1 cup (225 g) butter, cold
- 1 egg
- 1 egg yolk
- 2 tablespoons whipping cream
- 2 tablespoons cold water
- 1 egg white
- 1 tablespoon granulated sugar
Line two baking sheets with parchment paper.
In a bowl of a stand mixer mix flour, sugar, salt, cinnamon and vanilla seeds. Add butter cut into small cubes and mix until crumble like mixture. Add egg, egg yolk, cream and water and mix until the bowl will be clean and the mixture tight. Remove from the bowl, shape in hands into tight shape disc like and wrap in a cling film. Cool in the fridge for at least one hour.
Preheat oven to 350°F/180°C.
Place the cooled pastry on a floured surface and roll out into ¼ inch (5-6 mm) thick sheet. Cut out desired shapes (classic Danish cookies are wreaths) and place onto prepared baking sheets. Cool in the fridge for 15 minutes before baking. You may brush them with lightly beaten egg white and sprinkle with sugar or leave them ‘naked’. Bake for 15-18 minutes until golden brown.
Tags: cinnamon, vanilla.