This Danish cookie is a recipe for a lot of power. According to its authors, the recipe has been passed down for 15 generations in their family, which turned out to be Danish. Orangette discovered the cookie in Gourmet magazine and, after tasting it, understood why it had been circulating for so long. Regarding cookies, the materials are nothing more than a few, and only the perfect proportion is exquisite. What kind of recipe can make this crispy, crushing taste at the touch? And that lace-like intricate structure, with a thick brown butter scent? That's why this recipe survived to this day.
Ingredient breakdown
Flour 130 g
Caster sugar 38 g
Butter 113 g
1/4 tsp baking soda (1.25ml)
Egg liquid
Crude sugar
Production steps
1. Cut the butter into small pieces and place in a large basin to soften at room temperature, add caster sugar and beat with an egg beater
2. Add the mixed sifted flour and soda. Cut and mix well with a spatula
3. Place the dough in the middle of two plastic wrap or plastic bags, roll out into a square, about 3-4mm thick, and then place in the refrigerator to freeze
4. Remove after 30 minutes, cut into the desired shape and size with a mold and place on a baking sheet. Each cookie is separated from each other and expands as it is baked
5. Brush the surface of the cookie with egg mixture (it doesn't matter if you don't brush it, I didn't), sprinkle with coarse sugar (it is recommended to sprinkle more). Heat the oven on high and preheat at 175 degrees. In the middle of the oven, bake for about 15 minutes until colored.
Tips
Ingredients: Flour 130 g 1/4 tsp baking soda (1.25ml) Butter 113 g Caster sugar 38 g (not sweet, I used 50 g) Egg mixture (brush surface. I am not useful, feel better than not to bake out of the good) coarse sugar (sprinkle surface use, biscuits are not sweet, it is recommended to sprinkle more) Learn and eat: 1. The low temperature of the season butter is not easy to soften, remember to borrow heating or air conditioning or use the oven 40 degrees low temperature to help soften it. Make cookies, butter softening thorough success rate will be high, and the subsequent operation will also be more effective. 2. Each oven temperature will be different, pay attention to when baking, the surface can be taken out when it is colored. 3. After the cookies are completely cold, the cookies become very crispy, you can enjoy or carefully put them into the iron box to save 4. No matter what the recipe, it is recommended to do less for the first time, in case it is not suitable for your own taste, you can waste less ingredients, after all, everyone's taste is different.