Danish Butter Biscuits

We got a tin of butter biscuits from Aldi a few weeks ago and devoured them all in a few days, so I thought it was about time I tried making them for myself so we can have an infinite supply! The recipe I used came from a blog called The Brown Eyed Baker, the biscuits are crumbly like shortbread, sugary and fresh straight out the oven, and have that Christmas cosiness we’ve all been looking for! 


Ingredients 
Makes 25 Biscuits 

230g Unsalted butter, at room temperature
100g Granulated Sugar 
1/4 tsp Salt 
1 1/2 tsp Vanilla Extract
1 Egg 
250g Plain Flour 


To start off with, preheat the oven to 180C/ 160 Fan/ Gas Mark 4 and grease a tray. I used my new silicone baking sheet and it worked perfectly! I got the baking sheet from amazon for about £3 and it just saves on greasing pans and it stops things from sticking to the tray or not cooking properly, if you wanna bake more often I suggest investing in a silicone baking sheet, they’re more environmentally friendly than parchment paper and foil too! 
Cream the butter and sugar together with an electric whisk until they’re light and fluffy. 


Add the salt, vanilla extract, and an egg and whisk everything together until fully combined. The mixture will be pretty loose at this point. 


Add the flour in and give it a stir with a spatula to make sure the flour is fully combined. 


At this point, the recipe says to put the mixture in a piping bag and pipe pretty pinwheel shape biscuits onto the silicon mat but when I tried the mixture was so thick it wouldn’t come out of the piping bag! I improvised and just rolled them into balls, it worked out the same and the taste was still great.
Whatever your choice, get them on the baking sheet and sprinkle some granulated sugar over the top of each one before putting them in the oven for between 15-17 mins, I checked on mine after 10 minutes. The cookies should be slightly golden in colour but still have that paleness overall. 


Once your biscuits are done, put them on a wire rack to cool for about 15 minutes before transferring them to your favourite biscuit tin! Or eat them all, it's up to you! 


I was really impressed with how simple these were and as much as I wished they looked slightly prettier, they tasted amazing! They had a real shortbread texture and with that little hit of sugar on top it’s very difficult to stop at one, we’ve been snacking on them all evening and I'm thinking these will last about as long as the shop-bought ones did…so I'll see you next week for a fresh batch! 

Merry Christmas, 

H x

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