Danish butter cookies

WHAT YOU NEED

Ingredients

75 grams of butter
95 grams of low-fat flour
One egg.
38 grams of flour
A little bit of salt
White sugar in moderation

How TO MADE Danish butter cookies

Steps 1 to 4

1. Butter is softened at room temperature, sweetened with powder and salt until it turns white and swells in volume.

2. The eggs are dispersed, 20 grams of whole egg juice is added to the butter, and sent to complete fusion.

3. Add low-fat flour and mix roughly with a scraper.

4. Gently squeeze the dough by hand, do not over-squeeze the dough, you can spread the right amount of flour anti-stick on the board and hands while squeezing.

Steps 5 to 8

5. The dough is then wrapped in a preservative film and refrigerated for 40 minutes or frozen for 20 minutes.

6. The frozen dough is removed and formed into 4 mm thick slices with a chopping stick, and the shape is pressed out with a biscuit mold, which I use here is a 4.5 cm diameter circular cut mold.

7. The remaining dough is surrounded together, cooled again until hardened, then kneaded again and cut again.

8. The sliced biscuits are placed on a pan with grease paper, the surface is thinly brushed with a layer of leftover egg juice, a little white sugar is sprinkled, and the biscuits are placed in a preheated oven at 180 degrees for about 12 minutes, the specific time and temperature need to be adjusted according to the actual situation of the oven.

9. Finished product.

10.