When thinking about Christmas I always think Danish Butter Cookies. For me it’s not Christmas without them.
I knew as soon as I thought of them I had to find a way to make them safe for roo to eat. Bonus points would be awarded if I enjoyed them too. And oh my, did I get bonus points for these! They are delicious, melt in the mouth and the perfect replica for the non allergy safe alternative.
These were so quick and easy to make they will definitely be made numerous times between now and Christmas Day.
We hope you enjoy these as much as we have.
- 200g dairy free butter. (We used vitalite)
- 130g icing sugar
- 310g gluten free plain flour (we used doves farm)
- 2 teaspoons vanilla extract/vanilla bean paste
- 1 tablespoon corn flour mixed with 2 tablespoons water
- Upto 1 tablespoon dairy free milk.
- 2 tablespoons granulated sugar, for decorating.
- Preheat the oven to 180c and line a baking tray with greaseproof paper.
- Thoroughly mix the butter and icing sugar to make a soft buttercream.
- Mix in the flour, vanilla and cornflour mixture. The mixture should form a soft but firm dough. (It should be soft enough to pipe and firm enough to hold its shape).
- If the dough is too dry add the milk and combine throughly.
- Prepare the cookies for baking. I spooned the mixture into a piping bag fitted with a 6 point large star nozzle and then piped the dough into various shapes. You can also just spoon the dough directly onto the parchement paper.
- Bake for 10-12 minutes. If they are starting to brown turn the tray 180 degrees half way through baking.
- Allow to cool for 2 minutes before transferring to a wire rack. Sprinkle with the granulated sugar and serve once fully cooled.
- If you are not on a gluten free diet you can swap out the gluten free flour for standard plain flour. Use 310g of either flour.
- If you are not on an egg free diet you can swap out the cornflour mix for 1 large egg.
- If you are not on a dairy free diet swap out the butter and milk for non dairy alternatives. Make sure the butter is softened before using.
- Swap out the granulated sugar for a dip in melted chocolate. Dip half of the cookie into the chocolate and allow to harden before serving.