Spring refreshments under the sun

The cookies in these recipes were created specially for those wonderful spring and summer coffee breaks on your balcony or in the garden. But of course, they’re equally delicious all year round. Enjoy them with coffee, juice or milk.

Below you will find recipes for Piped jam cookies, One-two-three biscuits, Cinnamon twists, Almond toffee cookies and Raisin rounds.


Piped jam cookies

Piped jam cookies

About 35

Ingredients

Dough
200 g butter or margarine
30 g Dansukker Granulated Sugar
10 g Dansukker Vanilla Sugar
250 g plain flour
1 egg yolk

Filling
200 g raspberries
50 ml water
150 g Dansukker Jam Sugar

Decoration
30 g  Dansukker Icing Sugar

A couple of drops of water


First, mix the raspberries and water in a saucepan and boil for 1 minutes. Add the jam sugar and boil for another 2 minutes. Leave to cool. Work the ingredients together to make a dough. Put the dough in a plastic bag and refrigerate for 1 hour. Take a third of the dough and roll it into 35 balls. Place them on parchment-lines baking trays. Flatten the balls and put a little jam in the middle of each one. Pipe the rest of the dough around the edges of the cookies. Bake the cookies in the centre of the oven at 175 °C for approx. 7 minutes. Mix the icing sugar with a little water and spread the icing on the cookies.


One-two-three biscuits

One-two-three biscuits

About 45

Ingredients

3 eggs
125 g Dansukker Brown Sugar Dry
360 g plain flour
60 g potato starch
15 g Dansukker Vanilla Sugar
15 g baking powder

Glaze
Egg white

Decoration
Dansukker Granulated Sugar or
Dansukker Dark Brown Muscovado Sugar or
Dansukker Nib Sugar


Small, dry biscuits that taste great with fruit soups and other spoon desserts. The sugar you choose to decorate the biscuits with will determine their appearance.

Beat the eggs and sugar until fluffy. Combine both flours with the vanilla sugar and baking powder and stir into the egg mixture. Knead the dough on a work surface until smooth. Roll the dough into finger-sized lengths on a parchment-lined baking tray. Sprinkle with granulated sugar, dark brown muscovado sugar or nib sugar. Bake in the centre of the oven at 175 °C for about 12 minutes until dry and brittle. Cut into pieces.


Cinnamon twists

Cinnamon twists

About 20

Ingredients

Dough
225 g unsalted butter
225 dl plain flour
10 g Dansukker Vanilla Sugar
75 ml cream

Filling
200 g hazelnuts
150 g Dansukker Muscovado Sugar
1 egg white
10 ml water
15 g unsalted butter at room temperature 


Work together the butter, flour and vanilla sugar to a breadcrumb consistency. Add the cream and work together quickly to make a dough. Put the soft dough in a plastic bag and refrigerate for at least 2 hours or ideally overnight. Grind the nuts. Mix them with the sugar, egg white and water and stir to a smooth paste. Add the butter. Roll out the dough on a sheet of baking parchment into a rectangle measuring about 20 x 20 cm. Spread with the filling. Fold the rectangle in half with the help of the paper. Cut out 1 cm thick strips. Twist them a couple of times, then place them on a parchment-lined baking tray. Bake in the centre of the oven at 225 °C for approx. 7 minutes. Leave to cool on the baking tray.


Almond toffee cookies

Almond toffee cookies

About 30

Ingredients

200 g butter or margarine
75 g Dansukker Granulated Sugar
15 g Dansukker Vanilla Sugar
275 g plain flour

Almond toffee topping
30 g almonds or sesame seeds
50 g butter or margarine
50 g Dansukker Granulated Sugar
15 g plain flour
30 ml whipping cream  


Work the ingredients together to make a dough. Roll the dough into 30 equal balls and put them in cookie cases. Make a hollow in the middle of each ball. Blanch, peel and chop the almonds. Combine all the topping ingredients in a saucepan and bring to the boil. Spoon the filling into the hollows in the cookies. Bake in the centre of the oven at 200°C for about 12 minutes. Leave to cool on a wire rack.


Raisin rounds

Raisin rounds

About 45

Ingredients

275 g plain flour
10 g Dansukker Vanilla Sugar
3 g baking powder
75 g raisins
150 g butter or margarine
50 ml cream

For rolling
150-200 g Dansukker Granulated Sugar


Mix together the dry ingredients and the raisins. Cut the fat into small pieces and rub it into the flour mixture to a breadcrumb consistency. Add the cream and work into a dough. Refrigerate for at least 1 hour. Divide the dough into two parts and shape each part into a roll about 3 cm in diameter. Cut the rolls into 1/2 cm thick slices. Pour the sugar onto a sheet of baking parchment, lay the dough slices on the sugar and lightly roll them out to a diameter of about 6 cm. Turn the rounds over so that the sugar covers both sides. Place the rounds on a parchment-lined baking sheet and bake in the centre of the oven at 200 °C for about 7 minutes. Leave to cool on a wire rack.