Danish Butter Biscuits

5 from 9 votes
Prep Time 30 minutes
Cook Time 51 minutes
Rest Time 1 hour
Total Time 2 hours 21 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 200 g Liquid butter
  • 100 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 Egg
  • 350 g Flour
  • 0,5 tsp Baking powder
  • 0,5 tsp Salt
  • 1 Egg Whites
  • 20 g Raisins
  • Granulated sugar
  • Sugar


  • Make the butter liquid over low heat and let it cool down. Mix flour, baking powder and salt and sieve. Beat the sugar, vanilla sugar and egg until whitish and creamy. Stir the cooled, liquid butter into the egg mixture in several portions. Then stir in half of the flour mixture, insert the dough hook into the hand mixer and knead in the rest of the flour until a greasy, smooth and non-sticky dough is formed.
  • Briefly knead the dough again with your hands on the work surface, shape it into a ball, plate a little and cut into 4 portions.
  • Knead the raisins into one portion and then shape them into a small roll with a diameter of approx. 5 cm. Wrap this tightly in cling film. Put another portion in a piping bag with a star nozzle (approx. 1 cm diameter) and press rings on a piece of baking paper with a gap between them. Roll out the two remaining portions between 2 layers of baking paper to form 5 mm thick rectangles. Mark small rectangles of 4.5 x 3 cm in a plate with the back of a spatula. Leave the other one completely for now. Place all 4 types on a smooth surface and place in the refrigerator for 1 hour.
  • Preheat the oven to 160 ° O / bottom heat. Line the tray and a base with baking paper or foil. Beat the egg white a little until it forms small bubbles. Have sugar and sugar ready. First cut the roll with the raisins into 5 mm thick slices and place them on the sheet with a gap. Also take the plate with the pre-cut rectangles out of the refrigerator, separate the rectangles from each other, place as many as you have room on the tray, brush them with the egg white and immediately sprinkle sugar over them.
  • Slide in the sheet metal on the 2nd rail from below. The baking time is 15 - 17 minutes. Then, including baking paper or foil, pull it from the baking sheet onto a grid and let it cool down.
  • In the meantime, take the rectangle out of the refrigerator, cut out small pretzels, brush them with the egg white as well and sprinkle the granulated sugar over them. Knead the leftover dough quickly and quickly again, roll out and - as long as it has not become too soft - cut out 2 - 3 more pretzels. Then roll out the remainder once more and divide into small rectangles. Put these and any other ones from the previous plate with the pretzels, brush and add sugar - as already described - and bake everything as before. After this baking process, pull the baking paper with the rings onto the tray and bake as usual.
  • The number of people mentioned above relates to a portion of just under 50 pieces.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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