Mette Blomsterberg is a Danish pastry chef turned TV celebrity, entrepreneur, author and has her own line of baking tools, and now even her own cookie doughs and tart doughs in supermarket nationwide. Her cakes are not the easiest to make but her recipe always works.
In the spirit of Christmas, I wanted to try her vaniljekranse (Danish butter cookies) recipe and it turns out great. Rich, buttery with a subtle taste of almond and the house smelled so great during the baking process, so much better than anything available from store (even from bakeries) and these are awesome fresh from oven, AWESOME!
Mette Blomsterberg vaniljekranse (makes about 35pcs*)
Ingredients:
½ Polynesia vanilla bean
180 g sugar
200 g butter, room temperature
1 large egg
75 g almond, blend into fine powder
250 g flour
Methods:
1. Sift the almond meal and flour together, set aside.
2. Scrap the vanilla beans with a sharp knife. Mix the vanilla caviar in a small amount of sugar (from the 180 g sugar) so the caviar are separated.
3. Beat the vanilla sugar (from step 1), remaining sugar and the butter together using a stand mixer or hand mixer until the mixture is fluffy light yellow color.
4. Add in the egg and flour mixture, mix until incorporated but don't over mix.
5. Scoop the dough in a fabric piping bag (the mixture is quite solid, plastic piping bag burst, lesson learnt) and pipe a 5 cm diameter ring on a sheet of baking paper with some space around the dough because they will expand a bit during baking.
6. Bake the cookies at 200°C for about 10 - 11 minutes until they are golden.
7. Leave the cookies to cool on a wire rack. These store well in an airtight container, if you can resist eating a bunch :)
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