It's December 7th, and I think Santa had a cookie or two, his stomach is full of shortbreads on the picture.
This is the danish version of a shortbread, called Finskbrød or Finnish bread. I have no idea why the are called so, because they are for sure a danish cookie.
Compared to regular shortbreads these are sprinkled with coarse raw cane sugar and chopped almonds, which adds to the taste and texture of the cookies.
As a child these cookies was one of my favorites. I loved these light and buttery crisp cookies. But for the last 5-6 years I haven't been making Danish shortbreads. Why? I don’t know, maybe I have just been focused on trying new cakes?
Having this blog made me go back to the shortbread, and I think they are back to stay.
I somehow lost my moms recipe, but found this great one on Anne au Chocolat's blog.
- 375 g all-pupose flour
- 250 g butter
- 1 egg yolk
- 100 g sugar
- egg white
- coarse raw cane sugar
- chopped almonds
Preheat oven to 400℉ (200℃)
Mix flour and butter. I used a pastry cutter to incorporate the butter in the flour mixture. Mix until the the butter resembles wet sand. Mix in sugar and egg yolk. Be careful not to overwork the dough.
Roll the dough, a little at a time, into logs the size of a finger. Press the log flat (about 1/5 inch thick). Cut the logs into 1 inch pieces. Transfer the cookies to a baking sheet lined with parchment paper.
Bake for 12-15 minutes in the middle of the oven.
Store in an airtight container at room temperature.