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Crispy Shortbread Cookies

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I'm trying to duplicate Danish butter cookies (e.g. Royal Dansk). I have the taste nailed, and now I'm trying to get the texture. The commercial cookies are crispy and short (i.e. crumbly - shortbread). Mine are short, but not really crispy. I think it must be baking temperature/time, but maybe it's my method or ingredients. Here's what I have so far:

4 oz butter
1/2 cup sugar
1/2 tsp vanilla extract
8 oz flour
1/2 tsp baking powder
pinch salt

I'm using the creaming method, but maybe I'm not doing it right. The dough is quite crumbly, I wonder if mixing it more or letting it rest would make it more plastic. It's not tooo much more crumbly than what I can see in this video: http://www.cookies.dk/files/billeder/...

Anyone have any hints on achieving the airy crispy cookie? Might it be my substitution of baking powder for ammonium bicarbonate (which I'm sure will be a pain to get ahold of)?

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  1. I've never seen a recipe for danish butter cookies that didn't include eggs(s). I'd try adding an egg to the recipe. You don't mention how hot an oven your recipe calls for but it might be worth trying it at 375 degrees at mid-oven if the recipe calls for a lower temp.