Dan­ish but­ter cook­ies

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 250g, plus 2tbsp but­ter 375g plain/all-pur­pose flour, plus ex­tra for dust­ing 150g ic­ing/con­fec­tion­ers’ su­gar 1 egg yolk 3-4tbs dou­ble cream Egg white, lightly beaten, for brush­ing Sand­ing, pearl or de­mer­ara/turbinado su­gar, to dec­o­rate METHOD 1. Mix the but­ter and flour to­gether to form crumbs. Add the su­gar and mix, then work in the egg yolk and, fi­nally, the cream. If the dough is too sticky, add a lit­tle more flour. Don’t over­work the dough too much. Leave it to rest in a plas­tic bag in the fridge for at least an hour, un­til cold. 2. Pre­heat the oven to 200°C (400°F) Gas 6. 3. Line two bak­ing sheets with bak­ing parch­ment. 4. Turn the dough out onto a floured sur­face. Roll pieces of around 20-25g into thin ‘sausage’ shapes about 20cm long, then form each into a pret­zel shape and place on the lined bak­ing sheets (the bis­cuits will spread out dur­ing cook­ing, so make sure there is space be­tween them). Re­peat un­til all the dough is used. Brush with egg white and top with the su­gar, then bake in the pre­heated oven for eight to 10 min­utes, un­til just baked through (don’t al­low them to brown too much). Leave to cool be­fore stor­ing in an air­tight con­tainer. MAKES 30 BIS­CUITS

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