Royal Dansk Danish Butter Cookies, 340g
The joke writes itself: enough British households keep one of these tins on a shelf holding sewing things rather than biscuits. That is not a criticism of what comes in it. It is part of why the pack has held its place for decades while fashionable ones came and went, and it tells you what the thing is actually for, which is a table, a tin handed round, a room with people in it rather than one person and a mug. Inside, several piped shapes come out of a single short, butter-led dough, so there is no weak biscuit for anyone to leave behind and no flavour anybody has to negotiate over. They are small and dry and they break with a snap instead of crumbling, which is why the tin can go right round a room without leaving a trail across the carpet. They are also plain, and deliberately so. Anyone hoping for cocoa or caramel will find them slight. Milk and wheat are in them, and the full allergen declaration is on the tin.
Royal Dansk Danish Butter Cookies, in brief.
Royal Dansk Danish Butter Cookies is a 340g assortment of piped Danish butter cookies, several shapes from one short, high-butter dough rather than a single biscuit repeated, picked into the Teas.co.uk selection as the tray biscuit for when a plate has to look like something.
Butter is the only flavour here, so keep the cup light: a stewed pot or a heavy pour of milk flattens it entirely. Do not dunk this one, the dough is too short to survive it.
Royal Dansk Danish Butter Cookies is an assortment rather than a packet, which is the first thing worth saying about it. A 340g pack of Danish butter cookies is not one biscuit repeated three dozen times; it is a set of piped shapes made from the same rich short dough, baked crisp, and put together so that a plate of them looks like something rather than like a row. That is the whole proposition, and it is why this pack behaves differently in a house from a sleeve of one biscuit. The published ingredient list also includes coconut.
That is the upper half of our biscuit range, and the reason is the butter: a butter cookie carries a far higher fat fraction than a plain tea biscuit, which is what produces the short, sandy break and a flavour that carries without any coating. You are paying for dough rather than for decoration.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind The Pack
Royal Dansk is a Danish butter cookie name, and the Danish butter cookie is a genuinely distinct thing rather than a marketing description. The dough is short, the butter fraction is high, and the mixture is piped rather than rolled and cut, which is why the shapes have ridged edges and open centres instead of the flat faces you get from a cutter. It is one dough presented several ways, not several recipes.
That matters for how the pack behaves. Because every shape comes from the same dough, there is no weak biscuit in the assortment in the way there is in a mixed selection where one line is plain and one is coated. Nobody picks through it leaving the unpopular one behind. What varies is surface area and thickness, so thinner shapes eat crisper and thicker ones hold more butter flavour: the difference is texture rather than taste.
The other thing worth knowing is that this style is traditionally sold in a round tin, and that tin is a large part of why the brand is recognised at all. The published listing gives the weight; the container is described on the pack. If the tin is what you are buying it for, check rather than assume.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our Commitment To The Planet
- A butter cookie keeps far better than a soft bake, so this is a pack that reaches the end of itself rather than the bin, provided it is closed properly between visits.
The story behind Royal Dansk
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
A butter cookie is demanding in one specific way. It has no coating and no filling, so whatever is in the cup has to leave room for it. Anything strong, stewed or heavily milked flattens the butter, and once that happens you are eating texture and sugar with nothing underneath.
The Afternoon Tray
The Coffee Break
Made with this tea
The Afternoon Tray
How to serve Royal Dansk Danish Butter Cookies so the assortment does the work for you.
- 12 to 16 Royal Dansk butter cookies
- A flat plate rather than a bowl
- A light black tea, one bag per 200ml
- Nothing else, deliberately
- Tip the cookies out onto a flat plate rather than serving them in the pack, and let the shapes fall where they land instead of arranging them.
- Brew the tea for three minutes only and pour it light on milk.
- Serve at room temperature. A pack straight from a cold cupboard has muted butter aroma until it warms in the hand.
- Do not put anything else on the plate. The assortment is already the variety.
What you'll end up with: A tray that reads as arranged when you have done nothing but tip out a pack, which is the entire reason this format has lasted.
Butter Cookie Cheesecake Base
How to turn Royal Dansk Danish Butter Cookies into a cheesecake base with real flavour.
- 200g Royal Dansk butter cookies
- 50g melted butter, no more
- A pinch of fine salt
- A 20cm loose-bottomed tin
- Crush the cookies to a fine crumb in a bag with a rolling pin. They break down faster than a digestive because the dough is short.
- Melt the butter and stir it through with the salt. Use less butter than a digestive base needs, because the crumb already carries plenty.
- Press into the tin and chill for an hour before filling.
- Top with a plain vanilla or lemon filling rather than chocolate, so the butter base stays audible.
What you'll end up with: A base that tastes of butter rather than of biscuit, and noticeably shorter under the spoon than the digestive version.
Ice Cream Sandwich Shells
How to use Royal Dansk Danish Butter Cookies as the shells for an ice cream sandwich.
- 12 of the flatter Royal Dansk shapes
- Good vanilla ice cream, softened
- Dark chocolate, melted, optional
- A lined tray
- Pick twelve of the flatter, wider shapes from the pack and pair them up by size.
- Spread softened vanilla ice cream onto six and press the partners on top, then freeze hard for two hours.
- Dip half of each sandwich in melted dark chocolate if you want them to hold together more firmly.
- Eat within a day. A butter cookie takes on moisture from ice cream faster than a hard biscuit does.
What you'll end up with: A short, buttery shell that tastes of more than the usual wafer, and a pairing where the cold does the work of cutting the fat.
Salted Butter Cookie Crumb
How to make a finishing crumb from Royal Dansk Danish Butter Cookies.
- 100g Royal Dansk butter cookies
- A good pinch of flaky salt
- A grating of dark chocolate, optional
- A jar with a tight lid
- Crush the cookies coarsely, leaving some pieces the size of a fingernail rather than reducing everything to dust.
- Toss with the flaky salt and the grated chocolate if you are using it.
- Scatter over poached fruit, a set custard, ice cream or a plain yoghurt.
- Keep the jar sealed. The crumb softens faster than the whole biscuit does.
What you'll end up with: A finishing crumb that brings butter and salt rather than cocoa, which is the gap most shop-bought toppings leave open.
Reviving A Softened Pack
How to bring Royal Dansk Danish Butter Cookies back after the pack has been left open.
- Softened Royal Dansk butter cookies
- A baking tray
- An oven at 150C
- Patience while they cool
- Spread the cookies in a single layer on a dry tray, not touching.
- Warm at 150C for five to six minutes. You are driving off moisture, not baking them further, so watch the colour rather than the clock.
- Cool completely on the tray before touching them. Warm butter cookies are fragile and taste greasy; the crispness only returns as they come back to room temperature.
- Store in a properly sealed container afterwards rather than back in an open pack.
What you'll end up with: A pack that snaps again instead of bending, which is worth ten minutes on a 340g pack you were about to give up on.
Brewing the perfect cup
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 511 kcal |
| Fat | 25g |
| of which saturates | 17g |
| Carbohydrate | 65g |
| of which sugars | 26g |
| Fibre | 0g |
| Protein | 5.4g |
| Salt | 0.3g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten) and milk, and it may contain egg, nuts and peanuts. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: Wheat flour, butter (milk), sugar, desiccated coconut, invert sugar, salt, ammonium bicarbonate, natural flavor (vanilla).
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Ingredient | Proportion | What it brings |
|---|---|---|
| Butter | Printed on the current pack | The whole flavour of the biscuit and the reason the break is short and sandy rather than snappy. A high fat fraction is what separates this style from a plain tea biscuit. |
| Wheat flour | Printed on the current pack | The structure. It is present in a smaller proportion relative to fat than in a rolled biscuit, which is why the dough has to be piped rather than cut. |
| Sugar | Printed on the current pack | Moderate by biscuit standards. It sweetens the dough and, on the shapes that carry a sugar finish, gives a little crunch at the edge. |
| Egg and leavening | Printed on the current pack | What lets a piped dough hold its ridges through the bake instead of spreading flat. |
Pack: Royal Dansk Danish Butter Cookies, 340g, an assortment of piped butter cookie shapes. The piece count is not given on the published pack listing. The best-before date is printed on the pack.
Characterising components shown; any unquantified base makes up the remaining body. Every cell left open is knowable, but only from the current UK label.
Sourcing & blend. Royal Dansk is a Danish butter cookie name, and the style it is named for is a real baking category rather than a description: short dough, high butter fraction, piped shapes, baked crisp. The reading of the biscuit as short and sandy rather than snappy is our own editorial assessment against the current pack format and the brand's published description.
What's in Royal Dansk Danish Butter Cookies, 340g, and what isn't:
- In: an assortment of piped butter cookie shapes from a single short dough, 340g to the pack, with no coating, filling or cream layer on any of them.
- No coating: nothing is dipped, enrobed or sandwiched. Whatever flavour the biscuit has comes from the dough itself, which is why the butter has nowhere to hide.
- Caffeine: none. This is a biscuit, and no caffeine figure is claimed for it anywhere on this page.
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