Danish butter cookies

Photo: Rasa Malaysia

The blue tin, at home. Bee's are six ingredients, piped into rings with a star tip. Heavy cream instead of eggs is what makes them melt like the real thing.

From Bee Yinn Low at Rasa Malaysia · @rasamalaysia

Butter beaten with powdered and fine sugar, loosened with heavy cream instead of egg, mixed with cake flour and piped into rings with a star tip.

You need

• 1/2 cup plus 1 tbsp (125 g) unsalted butter, at room temperature
• 1/4 cup (35 g) powdered sugar
• 3 tbsp (35 g) superfine sugar
• 1/4 tsp salt
• 7 tbsp (100 ml) heavy cream
• 1 1/2 cups (180 g) cake flour, sifted

How to make it

1. Heat the oven to 350°F and line a sheet with parchment.
2. Beat the butter, both sugars and salt until pale and fluffy.
3. Beat in the cream in three parts on low speed, letting each one disappear before the next.
4. Mix in the cake flour until smooth. Spoon it into a piping bag fitted with a large open star tip.
5. Pipe 2-inch rings, swirls or rosettes onto the sheet, 1 inch apart.
6. Bake 10 to 12 minutes, just until the edges turn light brown. Cool on the sheet. They keep 5 days in a tin.

For a swap: Packs perfectly. Put them in a blue tin if you have one.

Written in our own words from Bee Yinn Low's recipe, with their quantities. The original: Danish butter cookies, Rasa Malaysia.

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