I really fancied some these cookies xmas 2020. The ones you buy in the blue tins just don’t seem to have the rich butter taste they used to. These were more difficult than I imagined and it took several attempts to get the pattern baked. It turns out I just didn’t have the correct piping tip! I haven’t found the right size tip for flower type pattern but I am actually quite fond this one I eventually achieved.
The mixture itself is straight forward but the secret is the right size piping tip and oven temperature. It has taken me several attempts to figure it out. The larger the piping tip, the easier it is to squeeze the mixture out. I use a heavy bottom tray and oven temperature 160 fan but set on on bottom heat only with fan baked for 10/12mins. https://www.browneyedbaker.com/danish-butter-cookies/?fbclid=IwAR0iWxw_S0QZItYPXI-DCxcuzi-Gp_OYCldBTPpC8mg2C47iT2mk95TgSzw
When experimenting I scaled the recipe to:
50g granulated sugar
1/2 tsp vanilla extract
1/2 egg (25g)
142g PL Flour