When I was a kid, a large round blue tin of Danish butter biscuits was a really common present to get at Christmas or on your birthday. You could always tell what it was under the wrapping just by its shape.
I loved those Danish biscuits. They were sweet, buttery and crumbly, and came in a myriad of shapes. My most favourite one was the star-shaped biscuits because I’d eat each one segment by segment. (Even as a kid I had OCD.)
Fortunately, these biscuits are the easiest ones to make, especially if you’re a beginning baker. And with a little bit of piping work, they can look really fancy too.
100g unsalted butter, softened
20g vegetable shortening
60g caster sugar
60g icing sugar
1/2 tsp salt
1 tsp vanilla extract
150g all-purpose flour
Makes about 60 biscuits
Step 1: Preheat your oven to 200°C (400°F). Line sheet trays with baking paper.
Step 2: Cream the butter, shortening, sugars, and salt together until light and fluffy. Add in the vanilla extract and egg and beat till incorporated. Mix in the flour and cornmeal.
Step 3: Transfer the batter to a piping bag fitted with a large star tip. Pipe out star shapes about 1.5 inches across onto your sheet trays, about 1 inch apart.
Bake each tray for 15 minutes or until the biscuits are a golden brown.