Danish butter cookies - by Irene Lim

190g Unsalted Butter
½ teaspoon fine salt
½  teaspoon vanilla paste or vanilla extract
80g icing sugar
30g egg white (approximately the white of 1 egg)
250g plain flour

Heat oven to 180ºC. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla until well mixed. Sieve flour and salt and add into the butter mixer, beat at low speed until thoroughly mixed.

Scope dough into piping bag fitted with a star tip and pipe circles/wreaths on a lined baking tray. Bake 10-12 minutes or until lightly browned around the edges. Remove to a wire rack to cool completely. Store in an airtight container.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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