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Crisp and Buttery Danish Butter Biscuits with Chocolate Dip

Delightfully crisp and buttery biscuits, perfect for any occasion, with an optional chocolate dip for added richness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 biscuits
Course: Dessert, Snack
Cuisine: Baking, Danish
Calories: 120
Ingredients Method Notes

Ingredients
  

Biscuit Ingredients
  • 1 cup very soft butter (or vegan butter for dairy-free) Make sure the butter is very soft for best texture.
  • ½ cup caster sugar (or golden/cane sugar)
  • 1¾ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 tablespoons milk or cream (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Chocolate Coating (Optional)
  • 8 oz chocolate (for dipping, optional) Use dark, milk, or white chocolate.
  • 1 tablespoon oil (for chocolate coating, optional) Helps achieve a smooth consistency.

Method
 

Preparation
  1. Cream soft butter and sugar together until light and fluffy, about 3-4 minutes with a mixer.
  2. Mix in milk, salt, and vanilla until well combined.
  3. Add flour and cornstarch, stirring just until a soft dough forms.
  4. Fill a piping bag fitted with a star tip with the dough.
  5. Pipe small hearts or circles about 1.5 inches across onto a parchment-lined baking tray.
  6. Chill the piped shapes for 2 hours before baking.
Baking
  1. Preheat oven to 350°F (175°C).
  2. Bake for 12-15 minutes until edges turn golden.
  3. Let cool completely on the tray before handling.
Chocolate Dipping
  1. For chocolate coating: Melt chocolate over a double boiler, stir in oil, and let cool to room temperature.
  2. Dip half of each cooled biscuit into chocolate and place on parchment paper.
  3. Let chocolate set for about 1 hour at room temperature.

Notes

Store biscuits in an airtight container with parchment between layers to prevent sticking. For a firmer cookie, bake one or two minutes more but watch closely to avoid darkening too much.