Vanilla cookies

Vanilla cookies

Vaniliekranse

By
From
Scandinavian Baking
Makes
70
Photographer
Columbus Leth

It would not be Christmas without these. I use a star-shaped extruder fitted to the mincer attachment of my food mixer to give them a ridged surface. However, it’s easy to roll them by hand and I’m not sure you could taste any difference!

Ingredients

Quantity Ingredient
2 vanilla pods
175g plain flour, plus more to dust
125g caster sugar
pinch salt
200g butter, chopped
100g ground almonds
1 egg yolk

Method

  1. Split the vanilla pods lengthways and scrape out the seeds with a sharp knife. Sift the flour, sugar and salt into a bowl, then rub in the butter with your fingers until the mixture resembles crumbs. Add the ground almonds and vanilla seeds. Now add the egg yolk, working the mixture with your fingers until the dough forms a ball. Knead on a lightly floured work surface for one or two minutes, then wrap in cling film and chill overnight.
  2. When ready to bake, preheat the oven to 200°C. Roll the dough into 70 sausages, each 5–6 x 1cm long. Curl each into a ring and press the ends together. Or use a food processor and star-shaped dough extruder (see recipe introduction). Place on baking trays lined with baking parchment and bake for about seven minutes. (You will probably need to bake these in batches.) Cool on a wire rack, then store in an airtight container for three to four weeks. Though there’s no way they will last that long.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again