March 12, 2015 | 1 Comment
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).
- 350g plain flour
- 200g cold butter
- 125g icing sugar
- 1 tsp vanilla sugar or seeds from one vanilla pod
- A pinch of salt
- 1 egg
- 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.