The pretzel is the traditional sign for the Danish baker, and these pretty little cookies are easily formed into pretzel shapes by helpful little hands! Softer than a “proper” biscuit, they are not too sweet and taste delicious with a strong black coffee. 
Sukkerkringler (Danish Pretzel Cookies)
Pretty little Danish pretzel-shaped cookies, easily formed by helpful little hands - softer than a proper biscuit, not too sweet, and delicious with a strong black coffee.
Ingredients
For the cookies
- 200 g self-raising flour
- 100 g salted butter at room temperature
- 50 g caster sugar
- 1 egg
- 3 tablespoons double cream
For the topping
- Double cream
- Pearl sugar or granulated sugar will do as well
Instructions
- Preheat your oven to 180 degrees, and line two baking sheets with greaseproof paper.
- Rub together the flour and butter until it resembles rough breadcrumbs.
- Tip in the sugar and stir in the egg and cream until the mixture forms a smooth dough.
- Wrap in cling film and chill in the fridge for 30 minutes.
- Weigh the dough into pieces of about 7 or 8 grams, then roll each one into a sausage roughly 18 centimetres long.
- Fold both ends until they cross over the middle and gently push them down on to the main "sausage" so they are secure.
- Once you have made all the shapes, brush the top of each one with double cream then dip the painted side face down into the pearl sugar to coat it.
- Place the cookies face up on your baking tray (they shouldn't spread too much so can fit in quite close together) and bake for 10-12 minutes until golden brown.
- Leave to cool on the tray before packing into biscuit tins.
