This week brought another trip all the way next door to spend a couple of hours with my lovely neighbour Michelle who is teaching me some Danish recipes. Although it’s only a few steps away, Michelle’s house is very different to ours with fewer toys to trip over on the way through the door and it’s an instant fix of calm coupled with good company and an inspiring place to cook with her beautiful Danish touches. Did you catch the recent cinnamon rolls recipe post that we baked a couple of weeks ago? This feels like the perfect time of year to be learning some Danish recipes too – just in time for Christmas. I’ve always had a sweet tooth, but I promise that January might bring a few more posts involving vegetables and less sugar.
This is one of those simple, delicate cookies that isn’t too sweet or buttery and goes wonderfully with a hot cup of coffee. They’re so easy to make and apparently no Danish Christmas is complete without a batch of Vanillekranse. You’ll find them in tins of Danish butter cookies but these are so much better (and fun to make with the family).
- 250g plain flour
- ¼ tsp. baking powder
- Seeds from ½ a vanilla pod
- 50g ground almonds
- 200g slightly salted butter (cubed)
- 125g caster sugar
- ½ an egg (whisked briefly)
- Mix the flour, baking powder, vanilla and ground almonds together.
- Add the butter by hand, rubbing it into the flour mixture.
- Add the egg and mix it all together, forming it into a ball.
- Cover in a bowl and chill for at least half an hour.
- Using a piping bag and a star shaped nozzle (medium size) make several long strips, cut them into 7cm smaller strips and press the ends together to form a ring.
- Bake at 190° (fan) / 200°C for 8 minutes until slightly golden.
- Store in a glass jar or very airtight container.
- 'God Jul!' or 'Merry Christmas!'
- Top tip: the dough can be frozen as a ball or a long sausage shape. Take out and defrost before making the rings.