12 Serves
82 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
94 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
72 mg / 4,700 mgSodium
213 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
In a large bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until light and fluffy using a hand mixer.
Beat in the egg and vanilla extract until fully incorporated.
Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
Scoop rounded tablespoons of dough onto the prepared baking sheet and bake for 25-30 minutes until edges are golden.
Once cooled, sprinkle a thin layer of turbinado sugar over the top of each cookie and use a kitchen torch to caramelize the sugar until golden brown and bubbling.
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Danish