- 1 1/4 cups of flour
- 3 tablespoons of powdered sugar
- 1 egg
- 5 tablespoons of softened butter
- bowl wooden spoon
- pastry blender
- measuring cup
- rolling pin
- baking tray
- parchment paper
Combine sifted confectionery sugar and flour in a large mixing bowl. Mix well by hand or with a wooden spoon. Add softened butter and knead with either a wooden spoon or a pastry blender. Next add one egg and mix the mixture with a wooden spoon Continue mixing the dough. Use your hands to form a smooth round ball of dough. Wrap in plastic wrap and chill in the refrigerator for one hour.
Preheat oven at 400F. Roll dough on lightly floured work surface to 1/4 or 1/8"
thickness. Cut into round cookie shapes with medium-sized wineglass or a cookie cutter. Bake on a greased baking sheet or lined with parchment paper for about 8 minutes or until pale golden brown.
Place on the center of the oven rack and bake at 4oo degrees. Remove to a wire rack to cool. Can be kept in an airtight container until needed.
Custard Ingredients:
- 2 cups of milk
- 2/3 cups of flour
- 2 eggs
- 3/4 cup of sugar
- 1 teaspoon of vanilla
- 1 tablespoon of butter
- pinch of salt
- kitchen pot
- large bowl
- measuring cup
- wooden spoon
Click on the YouTube video
to see how Karen Grete prepares the custard.
Custard Preparation Heat milk over the stove at medium heat. Do not boil the milk. Combine sugar, flour, salt and the two eggs in a bowl Mix the mixture in the bowl. Add a little of the egg-sugar-flour mixture to the warm pot of milk that is on the stove. Pour a little more of the mixture into the warm milk, stirring constantly. Stir constantly to avoid the custard becoming lumpy and to prevent it from burning. When the custard has thickened pour it into a bowl. Next add the butter and stir it into the warn mixture. Then add vanilla into the milk mixture. You don't want the vanilla to boil. So the vanilla should be added last.
Cover over the bowl of custard with plastic wrap. Place the bowl in the fridge at least two hours. You can sprinkle sugar over the custard while cooling so that a skin will not form too. Cool custard completely in the refrigerator - a minimum of 2 hours.
Icing Ingredients:
- 1 cup of confectionery sugar
- a glass of water
- almond flavoring (optional)
- food coloring (optional)
- bowl
- spoon
- measuring cup
Icing Preparation
Sift powdered sugar into a bowl. Add a couple of tablespoons of water into the sugar. Stir until a smooth mass is obtained. If need be, add a couple more drops of water. Optional add flavoring or food coloring. Color and taste can be varied by mixing in lemon flavoring, cocoa. etc.
Click on the YouTube video
to see Karen Grete assembles the cookies.
Assembly:
When the cookies and the custard are cool, we are ready to assemble all of the primary ingredients. Choose half of the nice cookies to be the tops. Glaze half of the cookies with the sugar icing using a knife. Let the glaze stiffen.
Next on the other cookie use a pastry bag to pipe out whipped cream to create a circular boarder or a ring on the edge of each cookie. Fill the center of the cookie with the custard using a spoon. The whipped cream ring holds the custard in. Place the glazed cookie glazed side up on top of the custard. Garnish with a dab of whipped cream over the glazed cookie.
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*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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