Hello and welcome to my annual “12 Days of Christmas” festive baking extravaganza! I realise I’m a little late this year in getting started, but fret not, that just means I have been busy in the kitchen whipping up a few goodies. I’ve got a series of treats lined up which, if the past is any guide to the future, means that I will manage to do the first few posts in a calm and orderly fashion, before doing a series of posts for items eight to twelve in a panic in the final days before Christmas. Well, as I’ve said before, it is not Christmas if I’m not slightly losing it in the kitchen surrounded by nuts, marzipan, icing sugar and a range of spices. Long live tradition! If you’re curious, check out my baking from 2011, 2012 and 2013.
Today I’m turning my hand to vaniljekranse which are a traditional Danish biscuit. You’re probably familiar with them if you’ve ever had the chance to dive into a tin of Danish butter biscuits. Funny thing is, you used to see them all the time when I was younger, but not these days. I wonder where they’ve all gone? Perhaps I need to start going to more coffee mornings? Well, now I can make them myself.
My inspiration to have a go at these came from Gitte at My Danish Kitchen. If these tasty buttery biscuits give you a hankering for more delicious delights, do head on over there are check out more Danish cooking.
The fun part of making vaniljekranse is that you get to use a biscuit press or piping bag. You squeeze out long strips of dough, then trim them and form them into little rings. Overall, these are actually really easy to make, but they do reward a little patience and some trial and error.
First off, there doesn’t seem to be a single standard recipe for making these (or at least not one that I found), so I recommend making your dough, then doing a test batch of a few rings. If they hold their shape, great. If they melt and go flat, add more flour and try again. You’ll probably develop a feel for how they dough should be – the dough needs to be firm, but still pliable enough to pipe out the strips – but better to lose a few test cookies than a whole batch. And when it comes to making the shapes, I found a simple ring (squeeze out the dough, cut, form into a circle) was a bit plain. To tackle this, I twisted the strips of dough slightly before shaping them, which made for more interesting shape.
Now, these cookies are delicious as they are, but if you want to make them a little more fancy, you can also try dipping them in dark chocolate, as I did with half of my batch. If you’re going to do this, think about using salted butter in the dough or adding a couple of generous pinches of salt to balance the sweetness and the flavour of the chocolate. The only problem is stopping at just one!
To make Vaniljekranse (makes around 80):
• 150g unsalted butter
• 170g white caster sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 vanilla pod, seeds only
• 70g blanched almonds, finely ground
• 255g plain flour
• 50g cornflour
1. Beat the butter and sugar until light and fluffy. Mix in the eggs, almonds and vanilla extract. Finally add the plain flour and cornflour and mix to a smooth dough. Wrap in cling film and chill for 30 minutes.
2. Preheat the oven to 175°C (350°F). Line a baking tray with greaseproof paper.
3. Put the dough into a cookie press or a piping bag with a star nozzle. Squeeze strips of around 12cm (4.5 inches), twist them slightly, and form into rings. Place on the baking sheet leaving some space to allow them to expand.
4. Bake for 8-10 minutes until golden.
Worth making? I love these! Easy to make, just be prepared for lots and lots of cookies at the end of it!