Simple Butter Biscuits

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.

Butter Biscuits

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
1 egg
150g all-purpose flour
50g cornmeal

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.

Piping out biscuits

Bake each tray for 15 minutes or until the biscuits are a golden brown.


2 thoughts on “Simple Butter Biscuits”

  • I buy my cornmeal from Cold Storage, usually in the health food section. I add cornmeal to give the biscuits a gritty texture, so a cheaper, easier-to-find substitute could be semolina. Alternatively, you can just replace the cornmeal with an equivalent weight of all-purpose flour, i.e., 150g total.

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