Danish Biscuits
There are many varieties of butter cookies. One of the more popular ones is known as Brysselkex or Danish biscuits. These are unleavened cookies, often categorized as a ‘crisp cookie’ due to their texture, caused in part because of the quantity of butter and sugar.
This fantastic recipe was shared with us by Iman Osman, a super talented Egyptian chef, who has recently published her first cookbook, titled Sweet Love.
Sweet Love is a compilation of classic desserts and bakes handed down from one generation to the next. Stunning photography and step-by-step recipes bring together this collection of both classic and Middle Eastern sweet recipes.
Cooking is how Iman’s Egyptian family connect, sharing and making new memories. Every comforting recipe fosters bonding, love, appreciation, and connection in families through the love of baking. You can find her book on Amazon or order it from Iman’s website.
Enjoy!
How to flatten Danish biscuits:
Pipe 6 cm or 2 ½ in rings onto parchment- lined baking sheets, spaced 4 cm or 2 in apart.
Using the bottom of any round cup, dip the cup in flour and lightly press on each biscuit’s surface to flatten them out to about 2 cm (about 1 in) thick.
Danish Biscuits
Ingredients
- 1/3 cup unsalted butter at room temperature
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 large eggs
- 1 cup all- purpose flour
Instructions
- Preheat the oven to 160°C (320°F).
- Prepare a baking tray lined with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for about 3 minutes or until light and fluffy.
- Add vanilla and egg.
- Gradually add flour and beat until well incorporated. Transfer dough to a pastry bag fitted with a star or round tip.
- Pipe 6 cm or 2 ½ inch rings onto parchment-lined baking sheets, spaced 4 cm or 2 inch apart.
- Using the bottom of any round cup, dip the cup in flour and lightly press on each biscuit’s surface to flatten them out to about 2 cm (about 1 inch) thick.
- Bake, rotating halfway through, for about 20 minutes until lightly golden around edges, but still light in color at the center.
- Transfer sheets to wire racks; let cool completely.
Tips and Tricks:
- When flattening the biscuits using cups, make sure you dip the surface of the cup in flour each time otherwise the dough will stick to the cup.
- I like to use cups that have bottoms with designs and are not completely flat. That way the design imprints on the biscuits.
- You can enjoy them as tea biscuits.
Serving and storing suggestions:
- The biscuits will last in an airtight container at room temperature for up to2 weeks.
Notes
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