Friday 11 July 2014

Pierre Herme's Sable Viennois (Danish Butter Cookies) 丹麦牛油饼干 (中英食谱)

This is one of my favourite butter cookie recipe which I would like to recommend to you. This recipe is adapted from Pierre Herme's pastry cookbook from Shirley's blog. Pierre Hermé is a French pastry chef most famous for his macarons (click here for his macaron recipe), many of which have unusual flavor combinations. French Vogue magazine dubbed him "The Picasso of Pastry." 

I have baked these Danish butter cookies some time ago but have not blogged about it, so here's sharing with you now. As this is a butter cookie, do use a premium brand butter when you bake these cookies to bring out the best of it! 

尝过好几种牛油饼干,其中我最喜欢的是Pierre Hermes 的食谱,Pierre Herme被誉为甜点界的毕加索, 是法国无人不知无人不晓的糕点师傅, 也是被众多糕点厨师当作偶像崇拜。他做的马卡龙更被人称作“宛如少女的酥胸”般美妙。按看部落格的Pierre Herme 马卡龙食谱。 


Pierre Herme's Sable Viennois (Danish Butter Cookies) 
(adapted from here)

Updated with step-by-step photos 

Ingredients 食材:

190g unsalted butter, softened at room temperature
1/4 tsp salt
1/2 tsp vanilla paste
80g icing sugar
30g egg white, beaten lightly
240g plain flour 

190克     牛油,室温软化

1/4茶匙  盐 
1/2茶匙  香草糊 
80克       糖粉 
30克       蛋白,轻打 
240克     中筋/普通面粉

Method 做法:

1. Beat the butter and salt till creamy in a mixing bowl.

2. Add in icing sugar and cream till light and fluffy.

3. Add in egg white and vanilla paste, cream till well mixed. ( The mixture may curdle a little but it will smoothen out after flour is added.
3。加入蛋白和香草糊,搅打至充分混合。 (此时面糊会显得有点凝固,加入面粉后就不会了。) 

4. Add in flour using a spatula and mix until well combined.

5. Transfer batter into a piping bag fitted with piping tip. Pipe any pattern onto a lined baking tray. (I used Wilton 1M piping tip)
5。将面糊装入挤花袋中,使用挤花嘴,在铺上烤纸的烤盘上间隔整齐挤出花状或其它形状。(我用Wilton 1M挤花嘴)

6. Bake in a preheated oven at 160C fan forced or 180C top and bottom heat for 13 to 15 mins or until golden brown.

7. Remove from oven, cool completely before storing in an air tight container.

Other shapes 其它形状:

Cookie dough piped and ready to go into the oven! 
Cookie dough piped in snake shape, do they give you the creeps?

These snake cookies were baked for my daughter who's born in the year of the snake. 

To be fair to my son who's born in the year of the pig, I did piggies pineapple tarts for him. :) 


Feedback given by readers who have tried this recipe:

Lim Swee Kee says, "My colleagues love both the Danish and Gernan cookies. I baked it almost bi-weekly. Thank you so much for sharing the recipes."

© Copyright 2014


MiMi Bakery House said...

so cute...I wan some hor Cheryl..i oso got Ms Piggy at home.. kekekeke...

Jozelyn Ng said...

I smell butter cookies and here i come!

Victoria Bakes said...

Tai tai! I ran out of homemade cookies this World Cup trip... I need u to send some over for my finals!

Karen Luvswesavory said...

Oh cute little curly sizzzz snakes cookies !

Baking Taitai said...

No prob Charmaine! Master Piggy can share some with Miss Piggy! ;)

Baking Taitai said...

Welcome Jozelyn, the door is open big big for you! :)

Baking Taitai said...

Vic...I will magic some over now! Surely in time, enjoy!

Baking Taitai said...

Thanks Karen, I had fun piping them!

Unknown said...

Hi Cheryl, thks for sharing the easy recipe.
May i just check what weighing scale u used for measuring weight < 10g.
for example, in this recipe uses 1g salt.
alternatively, can i omit the salt and use salted butter?

ann low said...

Hi Cheryl, Those cute snake butter cookies look cute! Please share some with me :D

QembarDelites said...

I have seen many bloggers baking these cookies, I can imagine how good the taste is especially if good butter is used:)

irene myme said...


Baking Taitai said...

Hi Wendy, I am using a Brandt digital weighing scale which can measure to a precision of 1g. If you have difficulty measuring 1g of salt, it is equivalent to about half teaspoon (have updated this in the recipe). Yes, you may omit the salt but use slightly salted butter like LURPAK brand.

Baking Taitai said...

Thank you Ann, sure, help yourself! :)

Baking Taitai said...

Yes Jeannie, sometimes I indulge by using Echire atas butter, the cookies sure taste super good!

Baking Taitai said...

Irene您好, 欢迎您来到我家,很高兴认识你!这饼干真的很好吃,试试吧。:)

向日葵葵 ~ Sunflower Grace said...

Last time I use Golden Chunk Butter to bake butter cookies; next time must use Lurpak to try this recipe :D
Danish butter cookies taste so yummy.

Baking Taitai said...

Indeed it is very yummy, you can't stop at one...hehe! ;p

Bakericious said...

this is the classic butter cookies I love, yum yum!

Baking Taitai said...

Jess, it's my all time favourite cookies...forget about the calories haha!

Unknown said...

Hi Cheryl, can I replace the vanilla paste with vanilla essence?

Baking Taitai said...

Hi Isabelle, yes you can replaced either with vanilla extract or essense.

Astee said...

Step 3: add icing sugar & cream. May I ask what cream should I use (Whipping?) and how much? Thanks,Astee

Baking Taitai said...

Hi Astee, no cream is used in this recipe if you look at the ingredient list. 'Cream' means to beat the mixture.

Baking With Hearts said...

Hi, do you bake with or without fan?

Baking Taitai said...

Hi, if fan is not mentioned in any of my blog recipe, then it is baked without it.

Unknown said...

Hi, may i know how many cookies can make it out from this recipe??

Baking Taitai said...

It's difficult to say how many as depending on what shape your pipe.

Baking With Hearts said...

What are the modifications to the recipe would you recommend if we want coffee taste?

Baking Taitai said...

Sorry, I can't advise you as I have not tried or experiment with coffee powder before.