How to Make Danish Butter Cookies (Traditional & Healthy Version)
Danish Butter Cookies, known locally as biskut mentega, have found a special place in Malaysian homes, especially during festive seasons like Hari Raya and Chinese New Year. While originating from Europe, these buttery biscuits have been lovingly adopted into Malaysia’s multicultural culinary tapestry, often given as gifts or served to guests alongside teh tarik or kopi O. Malaysian households often add a local twist, incorporating ingredients like pandan for fragrance or substituting some butter with santan for a tropical note. These cookies are beloved for their rich, melt-in-your-mouth texture and delicate sweetness. Their simplicity allows the pure flavours of quality butter and vanilla to shine, making them a popular treat for both young and old. By making a health-conscious version with less sugar and wholegrain flour, you can enjoy this classic delight guilt-free. Whether for lunch gatherings or as light snacks, these cookies are a testament to Malaysia’s ability to celebrate global flavours with a local touch.
Ingredients
- 1/2 cup (110g) Unsalted butter (Use high-quality butter for best flavor)
- 1 cup (120g) Whole wheat flour (Gandum penuh)
- 2 tbsp Cornstarch (Kanji jagung)
- 1/3 cup (40g) Icing sugar (Kurangkan untuk versi sihat)
- 1/8 tsp Salt (Sedikit garam)
- 1 tsp Vanilla extract (Esen vanila)
- 1 tbsp Pandan juice (Optional, for Malaysian aroma)
- 1 tbsp Low-fat milk (Susu rendah lemak, add only if dough is too dry)
Step-by-step instructions
Step 1 · Preheat oven to 170°C
Preheat oven to 170°C. Line a baking tray with parchment paper.
Step 2 · In a mixing bowl
In a mixing bowl, cream unsalted butter and icing sugar until light and fluffy using an electric hand mixer.
Step 3 · Add vanilla extract and pandan juice (if using) to the butter mixture
Add vanilla extract and pandan juice (if using) to the butter mixture. Mix until combined.
Step 4 · Sift in whole wheat flour
Sift in whole wheat flour, cornstarch, and salt. Mix on low speed until a soft dough forms. Add low-fat milk if dough is crumbly.
Step 5 · Transfer dough into a piping bag fitted with a large star nozzle
Transfer dough into a piping bag fitted with a large star nozzle. Pipe cookies onto prepared tray in small rounds or S-shapes.
Step 6 · Bake in preheated oven for 15-18 minutes until edges are lightly go...
Bake in preheated oven for 15-18 minutes until edges are lightly golden.
Step 7 · Cool cookies completely on wire rack before storing
Cool cookies completely on wire rack before storing.
Why this recipe is healthy
By using whole wheat flour and reducing added sugar, this recipe makes Danish Butter Cookies a healthier treat for lunch or tea time. Incorporating local ingredients like pandan not only boosts nutrition but also adds unique flavor. These cookies are portion-controlled, vegetarian-friendly, and use minimal processed ingredients, making them suitable for health-conscious individuals.
A note on tradition
Danish Butter Cookies, or biskut mentega, are now a Malaysian classic, often served during Hari Raya, Chinese New Year, and Deepavali. Their presence in festive cookie tins is a testament to Malaysia's love for global flavors with local adaptations. Some families infuse the dough with pandan or coconut essence, creating a uniquely Malaysian variation that reflects our multicultural heritage.