If you’re feeling adventurous you can even pipe other shapes like figures of eight or swirls. If the first few are too hard, you might need to help your children to squeeze the dough out.ĭon’t worry if you don’t form perfect circles – ours turned out a little wonky and weren’t all the same size but that’s part of the fun of baking with kids. The first few we did we found a bit hard to get through the nozzle, but the more you hold the piping bag, the softer the mixture will become and the easier it is to pipe. Get your kids to pipe circles of biscuit dough on to your prepared baking tray. Pipe the butter cookiesĪdd the butter biscuit dough to a piping bag with a star nozzle attached. If your dough is very dry and not coming together try adding a tbsp or so of milk. You might find it easier to use your hands at the end to help it come together, the heat from your hands will also make it easier to pipe later. Mix the flour in until everything comes together in a soft ball of dough. Get your kids to measure the flour, and cornflour (or just cake flour if you’re using it) and add it to your bowl. I find it easiest if I get them to hold the measuring spoon while I pour in the vanilla or vice versa. Get your kids to add the vanilla extract and mix it in to your butter /icing sugar mixture. Cream them for a few minutes until they are light and fluffy. Get your kids to cream the butter and icing sugar together with the k paddle of your mixer, a hand held mixer or just some wooden spoons. Ours had been out the fridge overnight but with it being winter, our kitchen was still a little chilly so our butter wasn’t that soft which it makes it all a bit harder to do (and is why we started using wooden spoons to mix but ended up using our mixer!) If your butter isn’t very soft, you can pop it in the microwave for a few seconds to soften it (not melt it) to make it easier to mix and pipe. The butter needs to be at room temperature for this recipe, otherwise it’ll be really difficult to pipe. Start by getting your kids to weigh the butter and icing sugar out and add them to a large mixing bowl or freestanding mixer. Cream the butter and icing sugar together Preheat your oven to 170C / 160C Fan / 340F and line 2 baking trays with baking paper. * If you have cake flour, just use 125g (1 cup) of that and omit the cornflour. Please refer to my Privacy Policy Page for more details.ġ25g (1/2 cup) butter, at room temperature You will not be charged anything extra for this. Wire rack As an Amazon Associate I earn from qualifying purchases. You might need the following baking tools/gadgets to make these Danish butter cookies If you enjoy making these Danish butter cookies, why not try one of our other simple kids’ biscuits? They’ll keep for about a week at room temperature, or you can freeze them for up to three months. Once the cookies have cooled down fully, you can store them in an airtight container. If you’re kids are very young or are still having trouble piping the cookie shapes, try making them without the piping bag. Once you’ve mixed it in, it should be easier to pipe. If you’re finding it too difficult, try leaving it out at room temperature for the butter to warm up, or add a tablespoon of warm milk to the dough. The dough can be hard to pipe if the butter is too hard/cold. What happens if the dough is too hard to pipe? You’ll get nice round biscuits rather than any fancy wreath shapes, but they’ll still taste the same. You won’t get any fluted designs without a proper nozzle, but they’ll still look great.Īlternatively, you can make these by rolling small pieces of dough into balls and pressing them. Somewhere about 1cm or 1/4 – 1/2 inch would work well. Simply add the dough to the bag, and cut one corner to your desired thickness. If you don’t have a piping bag, you can make all butter cookies with a medium or large resealable bag. Can you make these cookies if you don’t have a piping bag?
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