Specier – a classic Danish butter cookie

Course: Cookie

Cuisine: Danish

Prep Time: 10

Resting time: 2

Servings: -70 cookies

Author: Christel Parby

Specier- a classic Danish butter cookie.

Delicious and crispy cookies.

A traditional cookie the Danes serve with coffee (or tea) all year long.

But especially for Christmas.

coloured sugar cinnamon sugar, sugar mixed with cake spice, chopped nuts or almonds ...

Blend your sugar in a mini blender or a coffee grinder to get a "sugar-flour".
Cut the butter into cubes.
Mix butter and flour in a food processor until the butter is like small crumbs.
Add your "sugar-flour" and a little liquid, mix until the dough starts to come together.
The dough should not come together completely into a ball until you shape it with your hands.
Divide the dough into two and make them into approximately 3 cm (1.18 inches) in diameter rolls.
Put the rolls in a freezer bag, or wrap cling film very firm around the dough.

Put the dough in the fridge for a few hours - preferably overnight. Alternatively, you can put the dough in the freezer for ½-1 hour.

Turn the oven on 180°C fan oven (200°C or 400°F)
Cut the dough into slices of approx. ½ cm (0.2 inches) and place the cookies on a baking sheet with greaseproof paper or a silicone mat.
Sprinkle some cookies with coloured sugar, cinnamon sugar, sugar mixed with cake spice, chopped nuts or almonds.
Bake the cookies for 8-10 minutes until they have a golden edge - remember that ovens bake differently, so keep an eye on the cookies.
Cool the cookies on a baking sheet.
Store the cold specie cookies dry and airtight.

Do you want to experiment and give (some of) your specier a different taste?
(More cookies out of one dough)

Try to add:

½ tsk. vanilla powder, 1/4 vanilla bean - or replace some of the sugar with vanilla sugar
25-50 g chopped nuts or almonds
25-50 g chocolate
1-3 tbsp. finely chopped lemon or orange zest - replace the water with juice from the citrus fruit

You can also mix the different fillings.

Or you can divide the dough into several smaller portions and give them different flavours or coloured sugar.

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