Vaniljekranse – Danish Christmas butter biscuits

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This fantastic vaniljekranse recipe from Sally Abé shows what a snip it is to whip up these delicious Danish Christmas biscuits. Tie the biscuits with some ribbon to make a brilliant edible gift.

First published in 2015
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You know it’s getting close to Christmas when big blue tins of biscuits begin to appear on the supermarket shelves. These little, mouthwateringly delicious little biscuits are more commonly known as Vaniljekranse in Denmark, which directly translates as vanilla wreaths. Making them at home is so quick and easy and easily outweighs anything you can buy in a store. If you don’t have a piping bag with a star nozzle you can roll the dough out to any shape you want but I think they look pretty like this. You can also tie some together with a ribbon to give to your loved ones as an edible Christmas gift. These Danish Christmas biscuits are delicious when fresh but will keep happily in an airtight container for a few days, although the chances are they won’t last that long!





Preheat the oven to 180°C/gas mark 4
Cream together the butter, vanilla seeds and sugar then stir in the egg
Mix together the ground almonds and flour and mix into the butter and sugar mixture. When thoroughly combined, transfer the mixture to a piping bag with a star nozzle
Pipe circles of the dough onto a tray lined with baking paper. Bake for 8–10 minutes until the biscuits are just starting to turn golden brown
Leave to cool, sprinkle with caster sugar and serve
First published in 2015

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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