Danish Vanilla Wreaths (Vanilla Kranse)
User Reviews
4.7
Danish Vanilla Wreaths (Vanilla Kranse)
Description
This recipe uses finely chopped almonds incorporated into a flour mixture with bicarbonate of soda and vanilla seeds scraped from a vanilla pod. Butter is rubbed into the dry ingredients before sugar and lightly beaten egg are mixed in to form a pliable dough. The dough can be shaped into small rings using a cookie press or molded by hand, with alternatives like forming ring shapes from rolled sausages of dough or using a star-shaped attachment on a meat mincer to produce distinctive shapes.
Baked briefly at 200°C for 6–8 minutes until lightly golden, these cookies are crisp with a tender crumb and carry a mild almond and vanilla aroma. The subtle salted butter enhances the flavor balance. This recipe yields a large batch (up to 84 biscuits), suitable for gifting or sharing.
The dough can be chilled if a cookie press is unavailable, making shaping easier. Using specific equipment like a traditional meat grinder with a star nozzle can give classic shapes as well.
Ingredients
- 250 g plain flour
- ½ tsp bicarbonate of soda
- ½ vanilla pod split and seeds scraped out with a knife
- 50 g almonds chopped very finely (almost but not quite ground)
- 200 g butter I use Lurpak of course!, slightly salted
- 125 g granulated sugar
- ½ egg lightly whisked
Instructions
- Pre-heat the oven to 200⁰C.
- Sieve the flour and bicarbonate of soda into a bowl and add the chopped almonds and seeds from the vanilla pod.
- Chop the butter into the dry ingredients and then rub in with your fingers until the mixture resembles bread crumbs.
- Mix in the sugar and egg and then knead to form a dough.
- Place the dough in cookie press and press out wreath shapes onto ungreased baking trays (or any shape you wish).
- If you don’t have a cookie press chill the dough for 30 minutes then take small amounts of dough, roll into a sausages and form small ring shapes. Or if you have a traditional meat mincer with a star shaped nozzle use this to form small lengths of dough that you then curl round to form a ring. Place ring shapes on baking trays.
- Bake for 6 – 8 minutes (turning the tray half way for an even bake).
- Makes 84 biscuits.
Notes
- Chill the dough for 30 minutes if you don’t have a cookie press to make shaping easier.
- Use a traditional meat grinder with a star-shaped plate attachment to form dough strands for wreath shapes.
User Reviews
Overall Rating
4.7
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