DANISH BUTTER COOKIES TIN RECIPES

Steps:

• One hour before cooking, remove turkey from fridge and weigh it, taking a note of its weight. Calculate cooking time, allowing 30-35min per kg. Put turkey into a sturdy roasting tin just large enough to hold it (breast up), pat dry with kitchen paper and allow to come up to room temperature. Preheat oven to 190°C (170°C fan) mark 5. In a small bowl, mix the butter, garlic, lemon zest, tarragon and plenty of seasoning. Rub flavoured butter all over the turkey. Pour 200ml stock into the roasting dish tin (not on the turkey), then loosely cover tin with foil. Roast for calculated cooking time. When turkey has 20min left, carefully remove tin from oven, remove foil and spoon some of the juices in the tin over the turkey. Return tin to the oven (uncovered) for remaining cooking time. To check the turkey is cooked, insert a fork into the thickest part of the meat and check that the juices run golden and clear – if not, return to the oven and keep checking every 10min. Alternatively, use a meat thermometer – the temperature needs to be at least 72°C when inserted into the thickest part of the meat. Once cooked, transfer turkey to a board (saving the tin for the gravy), cover well with foil and clean tea towels to help keep the heat in. Leave to rest in a warm (not hot) place for up to 30min. While the turkey rests, make the gravy. Spoon off any excess fat from the tin, then put tin directly on the hob over medium heat (See GH Tip). Stir in the wine and remaining 200ml stock, scraping base of tin with a wooden spoon to remove any sticky bits. In a small bowl, mix the cornflour to a smooth paste with 2tbsp cold water, add to the tin and continue whisking on the heat until the gravy thickens (it will need to boil). Season to taste and whisk in a little Marmite or Bovril if the flavour needs a bit of a boost, then strain into a jug. To serve, unwrap turkey (you can add any resting juices to the gravy if you like) and serve with the gravy.

Steps:

• Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium-high speed, beat until very light and fluffy, 3-4 minutes. Add the egg and vanilla and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed.  Transfer the dough to a piping bag fitted with a large, star tip (with a wide opening). Pipe the dough in a circle shape, about 2" in diameter, overlapping by about 1/2-inch at the edges. Sprinkle all over with sparkling sugar. Refrigerate the cookies for 30 minutes (or freeze for 15 minutes) in order to firm up and prevent spreading while baking. Preheat the oven to 350 degrees. Bake cookies for 12-15 minutes, until the edges are just lightly golden. Let cool on a sheet tray for 5 minutes, then carefully transfer to a cooling rack to cool completely. Once cool, store in an air-tight container in a single layer, between layers of parchment paper, at room temperature for up to 1 week.