Mother Bakes Easy

Welcome to cook and bake people! Enjoy many recipes from my kitchen my personal way.

Homemade Eggless Danish Butter Cookies “Butter Rings” (Bilingual Eng-Indonesia)

Really MELT in your mouth butter cookies ever, somehow it will break if you hold it to roughly..very soft, bit crunchy but absolutely will make your tongue happy on it’s melting moment. Try it soon!!

(Teman-teman ini aku share resep Danish butter cookies yang biasa kita makan di kaleng cookies Monde atau merk sejenisnya. Cara bikinnya gampang dan ini bener bener lumer di mulut pas dimakan, terkadang pecah dipegang tangan karena nggak pake telur, aman untuk anak yang punya alergi telur. Enak dan lembut bangettttttt.Yuk, cobain!)

Eggless Danish Butter Cookies

Ingredients
– 350 grams of butter –> Danish butter will do good, yet original Irish or any butter will do too (butter)
– 100 grams of powdered sugar (gula bubuk halus)
– 1 teaspoon of vanilla (vanilla)
– 350 grams of all purpose flour (tepung terigu serba guna)
– 80 grams of cornstarch/potato starch (maizena)

Steps:

  1. In a large bowl, beat the butter with mixer for 10 minutes on medium speed. Then mix in the sugar and vanilla, mix for another 5 minutes.(Pada sebuah mangkuk bear, kocok butter dengan mixer selama 10 menit kecepatan medium. Masukkan gula bubuk dan vanila, kocok lagi selama 5 menit)
  2. Put in the flour and corn starch/potato starch together and mix until smooth for 1 minute. (Masukkan tepung terigu dan maizena  kocok lagi selama 1 menit.)
  3. Prepare your piping bag with rosette nozzle or star nozzle attached. Scoop the dough into the bag and twist it tight. Pipe the “rosette” on the baking paper (no need the pan right now, only the paper, since we are putting them back to fridge). Put in the piped dough in the fridge for 30 minutes before baking them, for better shape. Give space about 3 cm around the “rosette” because they will spread a bit later. (Siapkan kantong semprot dengan spuit bintang/ mawar juga boles  perlahan skup adonan  ke dalam kantong dan perlahan semprot adonan menjadi bentuk mawar pada baking paper (belum perlu baking pan saat ini karena baking paper akan masuk kulkas lagi setelah ini, baking pan biasanya nggak muat masuk kulkas). Masukkan lagi kedalam kulkas setelah adonan tersemprot di pan selama 30 menit. Jangan lupa beri jarak masing masing 3 cm atas bawah kanan kiri adonan karena adonan sedikit melebar nantinya. )
  4. Slightly transfer the baking paper with cookie dough on it onto the baking pan. Bake the cookies in preheated oven at 180 C for 10-12 minutes or until they are a bit brown on the edge. After baked well, set them aside on the pan for 20 minutes before moving them to wire rack to cool completely. Store in a jar with tight lid in your fridge. Enjoy! (Panaskan oven hingga 180 C, perlahan pindahakan baking paper dengan adonan diatasnya keatas baking pan dan panggang cookies selama 10-12 menit atau hingga bagian pinggir cookies nampak kecoklatan pucat. setelah matang, keluarkan pan dari oven dan biarkan sejenak selama 20 menit, pindahkan cookies perlahan keatas rak pendingin dan dinginkan sempurna. Simpan cookies dalam wadah bertutup rapat dalam lemari es. Selamat menikmati!)
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2 comments on “Homemade Eggless Danish Butter Cookies “Butter Rings” (Bilingual Eng-Indonesia)

  1. Sherly
    May 23, 2015

    Hi,
    thank you so much for this recipe. Love it!! Although I forgot to timed my oven and I was entertaining my niece when I baked them. So they come out a darker brown. They’re still yummy, though.
    Anyway, I have been trying other butter cookies recipes and I found out that most of the recipes ask for cake flour. If I substitute all purpose flour with cake flour, do I need to add the cornstarch as well? Is 350gr cake flour is enough or is it 430gr of cake flour equals to 350gr AP flour + 80gr cornstarch?
    Thank you in advance.
    Have a great weekend.

    • motherbakes
      May 26, 2015

      Hallo Sherly, thank you for trying the recipe, I am so happy to hear from you. Well, I never use any cake flour for making cookies, basically using all purpose flour is the most common for me, and for this recipe I used all purpose flour too, yet I should try maybe one day using cake flour then I shall be able to answer you question, but I guess yes we still need bit cornstarch for this recipe, the cornstarch help the cookies hold together.

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