I never have feelings for Danish cookies, except for one. There is this particular coconut cookie that I would polish off the moment the lid is pried open, leaving an ugly hole in the round tin. This I do, regardless of brand. If only Danish biscuits could come only with the coconut flavor, I will be the most happy erson ever.
So when hubby says " Ooh ! It tastes like the Danish coconut cookie ", I know now I am going places ( to the gym, most likely). For a first attempt, I am suitably impressed with myself. What it lacks in the looks department, the taste more than makes up for it.
Next time though, I am going to use grated coconut and shape it a little rounder, to max out the pleasure of a Singapore homemade Danish coconut cookie!
Here's recipe for 1 big jar of cookies ( Original recipe from http://dodol-mochi.blogspot.com ) :
100 g cake flour, 10 g corn starch
10 g coconut powder , Santan
70g butter, 50 g icing sugar, 1/4 tsp vanilla extract
Whisk butter until soft. Add icing sugar and vanilla. Whisk until soft and well combined. Set aside.
Sift dry ingredients. Whisk into butter mix, in 3 batches. If the dough is a very dry and crumbly , whisk in 1/2 tsp of milk. Chill dough mix for 30 minutes.
Preheat oven to 160 C. Meanwhile, retrieve dough from chiller, flatten with a rolling pin to the thickness of slightly less than 1 cm.
If the dough should crack because it is too cold, wait for a couple of minutes before proceeding. If your kitchen is warm to start with, divide dough to 2 portions, working on one portion while chilling the other.
Cut out cookies and place them on a parchment lined baking tray at 160 C for 23-25 minutes. Thereafter, let them sit in the oven, with door closed, for another 5 minutes.
Remove cookies from oven and cool them on racks. To prevent spoilage, cool cookies thoroughly before keeping them in an airtight jar.