Danish Shortbread Sticks

December 3th

This is a take on the traditional Danish Shortbread or Finskbrød as they are called. I really like the addition of the lemon zest, and the more modern look. Normally Danes do not like changes to their traditional food and cookies. 'It has to be exactly like my mom made it' - but some changes are for the better, like this one.

Inspired by a Blomsterberg recipe.

Makes 30.

Ingredients:

Dough:

• 200 g butter, salted, room temperature

• ½ teaspoon vanilla bean paste

• 60 confectionary (powdered) sugar

• 1 lemon, the zest of

• 275 g all-purpose flour

Topping:

• 1 egg,

• coarse raw cane sugar

Directions:

Preheat oven to 375℉ (190℃)

Mix all the ingredients until it forms a dough, be careful not to overwork the dough. Wrap the dough in plastic film, and let it rest for 30 minutes in the refrigerator.

On a lightly floured surface, roll the dough into a 6 x 12-inch (15 x 30 cm) rectangle. Transfer the cookies to a baking sheet lined with parchment paper, set aside. Beat the egg, and brush a thin even layer on the dough. Sprinkle with a good amount of raw cane sugar. Gently press the sugar into the dough with the rolling pin. Put the dough into the refrigerator to chill for about 10 minutes. Cut the dough in half so you now have 2 squares 6x6-inches (15x15 cm) each. Cut each square in 14-15 long thin logs, 

Bake for 7-10 minutes, until light golden brown. Let the cookies cool on a wire rack. Store in an airtight container at room temperature.

Enjoy!

Danish Shortbread - Finskbrød

Danish Shortbread - finskbread

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. 

Ingredients:

• 375 g all-pupose flour
• 250 g butter
• 1 egg yolk
• 100 g sugar

Toppings:

• egg white
• coarse raw cane sugar 
• chopped almonds

Directions:

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.