The Danes love a nice piece of cake or biscuit with their coffee. This biscuit/cake is called Hindbærsnitter in Danish and literally translated this means Raspberry Slices.
These are very simple to make – and you can make them fancy or basic.
It’s basically two pieces of sweet shortcrust pastry, baked, then layers with raspberry. Topped with a nice layer of white icing – and then whatever you fancy on top (we like freeze dried raspberries, but the traditional recipe called for hundreds-and-thousands).
An old Danish biscuit/cake to have with your afternoon coffee.
Author: Bronte Aurell
Recipe type: Fika
350g plain flour
200g cold butter
125g icing sugar
1 tsp vanilla sugar or seeds from one vanilla pod
A pinch of salt
200g good quality raspberry jam (i often add mashed raspberries to mine to make the result a bit more tart)
250g icing sugar
Toppings of your choice (chopped nuts, freeze dried raspberries, hundreds-and-thousands)
In a food processor, add the cubed cold butter and flour and sugar. Blits a few times to start the mixing.
Add the remaining ingredients and blitz again until the dough starts forming. It's done as soon as it is smooth and holds together.
Pop the dough in the fridge for 30 minutes to rest - this will make it easier to roll out.
On a floured surface, add half the dough and roll out to 25 x 25 cm. Transfer to a lined baking tray.
Repeat with the second piece of dough.
Pop both trays in the fridge again for 10-15 minutes.
Turn the oven to 200C/400F/GM5
Bake until golden (10-12 minutes, depending in your oven), then remove from the oven and leave to cool for just a few minutes.
Meanwhile, prepare your icing: Add the icing sugar to a bowl and add 2-4 tablespoons of hot water - you may need more water than this, but start with 3-4. Stir, adding more water if needed, until you have a thick icing with the texture of syrup (i.e. not too runny).
On the still slightly warm pastry, add the jam and spread carefully and evenly all over. Add the second pastry on top so it lines up.
Carefully, using a spatula, smear the icing across the large cake. If your icing is too thick, it wont work - and too runny, it will spill everywhere, so test a little corner first and adjust accordingly.
As soon as you have spread your icing, add your toppings.
You have two choices at this point: Cut while pastry is a little bit warm (this is easier) - or pop the entire thing in the fridge to harden up and then carefully cut to precision when cold. Either way, when you cut, do so with a sharp big knife, in clean precise swoops.
First, cut all the sides off so you have an even cake - then cut into 10-16 pieces (depending on how big you prefer them to be). We cut 14 from this recipe.