Snacks & baking
Butter cookie (kongekager)
A Danish shortbread-style biscuit very rich in butter, with a crumbly texture that melts in the mouth. It has been made since the 19th century and keeps well in a tin, often given at Christmas.
Ingredients
Ingredients
Spices & seasoning
Instructions
- Leave the butter to soften at room temperature. Preheat the oven to 180 °C (gas mark 6).
- Beat the butter with the sugar until you get a pale, light cream.
- Add the egg, the yolk and the vanilla, then mix well.
- Fold in the flour, baking powder and a pinch of salt, mixing just until you have a smooth dough.
- Put the dough into a piping bag fitted with a star nozzle and pipe rosettes or sticks onto a baking sheet lined with parchment.
- Bake for 10 to 12 minutes, until the edges are golden. Let them cool on a rack.
Variations and tips
Lemon version. Add the zest of an unwaxed lemon to the dough for a fresher flavour.
More ideas
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Denmark
Denmark
Denmark
Denmark
Denmark
Denmark
Denmark
Denmark
Original Ecomely recipe.