Danish Biscuits or danisa biscuits are one type of margarine biscuits without the use of yeast. Derived from Denmark so called Danish according to origin. This cake is very delicious you enjoy when relaxing with family. Not only that, but also suitable for Cemlan when it is vacation. This cake is staying up with the most delicious flavor that nobody can beat.
Well, especially this is the month of December which will soon be a holiday and new year’s celebration. The moment is very good for preparing as many Cookies at home. It is not strange if many new year’s events and Eid present many of these cookies.
This cake is produced by a Danish company, Kelsen, which is a marriage of two Danish cake companies in 1990. The first, Kjeldsen, opened in 1933 when a young couple named Anna and Marinus Kjeldsen opened a cake shop in a tiny village called Nørre Snede, Jutland. The second is a cooperative factory in Helsingør called Royal Dansk, which was founded in 1966. Both companies were successful and developed even outside Denmark.
Ingredients in Danish Butter Cookies
The material used to make Danish biscuits is very simple and does not require developers or yeast. The ingredients are very easy to get, all ingredients are blended perfectly so as to produce a quality texture and taste.
For those of you who are curious about what the ingredients are and intend to make them yourself, you can see what ingredients are used.
- Butter, is the main ingredient for making this cake. Of course using the selected ingredients with the best quality.
- Sugar to give sweetness to the cake. If you make it yourself you can use refined sugar or granulated sugar. Just adjust to your desires and experiments to get the most appropriate feeling.
- Eggs to keep the cake soft and strengthen the dough so that it makes the cake greener and the color is not pale nor is it easily brittle.
- Flour to unite all the dough and ensure the cake can be formed easily.
- Vanilla and salt to balance flavor.
More clearly is the following I have included a complete list with quantities.
- 100 gr unsalted butter
- 100 gr of salted butter (can be replaced with margarine)
- 100 gr refined sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 300 gr low protein flour
- 50 gr of full cream milk powder
How to Make Danish Cookies
- Mix milk powder and flour, set aside. Stir in butter and refined sugar slowly whisk until creamy. Add eggs and vanilla extract, stir the mixture until well blended. Add the milk and flour mixture little by little until the mixture is well blended.
- Put the mixture into the cake mold according to the desired shape. If there is no alternative put it in a plastic triangle that has been given a star syringe or rose, spray it on a baking sheet that has been covered with baking paper. Bake until the cake is browned and cooked
Well, if the cookies are ripe, it’s time to cool down to make it more delicious, of course convenient when consumed. Please serve with your family.
Nutritional of Danish Cookies
|Amount Per 100 g|
|Calories (kcal) 467|
|Total Fat 19 g|
|Saturated fat 11 g|
|Polyunsaturated fat 1 g|
|Monounsaturated fat 6 g|
|Cholesterol 117 mg|
|Sodium 282 mg|
|Potassium 111 mg|
|Carbohydrate Amount 69 g|
|Food fiber 0.8 g|
|Sugar 20 g|
|Protein 6 g|
|Vitamin A||673 IU||Vitamin C||0 mg|
|Calcium||29 mg||Iron||2.2 mg|
|Vitamin D||16 IU||Vitamin B6||0 mg|
|Vitamin B12||0.4 µg||Magnesium||12 mg|
Danish Cookie Review
If we look at some customer reviews, the average response is positive and satisfying by giving 4 – 5 stars. In Indonesia, we have many popular danish biscuits
This Monde Biscuit is famous for its crispy, soft, and crunchy texture in the mouth. Matter of taste, no doubt with good taste. Monde biscuits themselves consist of 5 different types of biscuits. Each is a vanilla ring, Swedish style, Norwegian style, raisin cakes, and Finnish style. For Norwegian and vanilla styles, the two types of biscuits don’t have toppings. In contrast to the type of Swedish style and Finnish style, where given a sprinkling of sugar and raisins.
The vanilla and Norwegian styles have a soft texture, and have a savory and delicious taste. Both types of cookies are very suitable if added with a glass of fresh warm tea. Overall, the texture of the Danish Biscuits Cookies is a bit hard but crispy.