Welcome back to another delicious lactose free recipe. Danish butter cookies are very similar to shortbread, they are crisp, buttery and delicious. The dough is fairly soft so you are able to pipe them into all sorts of amazing shapes.
In this recipe I flavored the cookies to be vanilla however you can pick any other flavor you wish. To make these cookies Christmassy I finished them by dipping them in milk chocolate (lactose free) and decorating with Christmas sprinkles.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
Ingredients
-
Cookies
- To be used if the dough is too thick
Instructions
- Preheat your oven to 180c and line a baking tray with baking paper.
- The butter should be at room temperature before you start.
-
Place the lactose free butter and sugar in a medium bowl. Mix well.
-
Add in the egg, vanilla and salt. Beat well.
-
Add in almost all of the flour and mix well.
- The dough should be thick but soft. It needs to be soft enough to be pipeable.
-
As you can see in the picture my dough is far too thick and dry. if your dough is similar simply add in a teaspoon or two of milk.
- Fit the piping bag with the piping tip.
-
Fill the bag with the dough.
- Pipe little cookies onto the tray. I found that often the cookies would become stuck. You can use a clean finger to gently remove the cookie from the tip.
- Use a wet finger to smooth down the centre.
-
Fill up the tray with cookies. They won't spread very much so you can pipe them fairly close to each other.
- Bake a tray at a time for 8 to ten minutes until just starting to get golden on the edges.
- Transfer to a wire rack to cool down.
- Keep piping the cookies and baking them until the dough has been used up. When the cookies are lovely and cool it is time to decorate.
-
Melt some chocolate. Place into a small bowl.
-
Gently dip each cookie into the chocolate. Keep the cookie hovered over the chocolate until the excess drips off. Place onto a clean tray.
-
Sprinkle the top of the cookies with the Christmas sprinkles.
- Keep dipping and decorating all the cookies.
- Set the cookies aside until chocolate sets.
-
Congratulations you have made delicious Christmas Danish cutter cookies.
- Serve, devour and enjoy. Happy Holidays!
