I'm trying to duplicate Danish butter cookies (e.g. Royal Dansk). I have the taste nailed, and now I'm trying to get the texture. The commercial cookies are crispy and short (i.e. crumbly - shortbread). Mine are short, but not really crispy. I think it must be baking temperature/time, but maybe it's my method or ingredients. Here's what I have so far:
4 oz butter
1/2 cup sugar
1/2 tsp vanilla extract
8 oz flour
1/2 tsp baking powder
I'm using the creaming method, but maybe I'm not doing it right. The dough is quite crumbly, I wonder if mixing it more or letting it rest would make it more plastic. It's not tooo much more crumbly than what I can see in this video: http://www.cookies.dk/files/billeder/...
Anyone have any hints on achieving the airy crispy cookie? Might it be my substitution of baking powder for ammonium bicarbonate (which I'm sure will be a pain to get ahold of)?