Hindbaersnitter (Danish Raspberry Slices) Recipe (2024)

Recipe from Brontë Aurell

Adapted by Alexa Weibel

Hindbaersnitter (Danish Raspberry Slices) Recipe (1)

Total Time
1 hour, plus chilling, cooling and resting
Rating
4(868)
Notes
Read community notes

Glazed and dotted with sprinkles, this Danish treat sandwiches raspberry jam between two buttery cookie layers — and has Pop-Tarts vibes. Popular in bakeries across Denmark, it’s achievable at home because it’s assembled in one large piece. For this recipe from “ScandiKitchen: Fika and Hygge” by Brontë Aurell, the author recommends a not-too-thick layer of good-quality jam: “Go for intense flavor instead of volume.” Traditionally, these cookies are made with raspberry jam and cut into squares, but they invite experimentation. Slice them into rectangles or triangles; opt for other bright, tangy preserves; and decorate them liberally, adding color to the icing and sprinkling with chopped freeze-dried fruit, crystallized ginger or toasted nuts. Their nostalgic charm will still shine through. —Alexa Weibel

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Ingredients

Yield:About 12 to 15 cookies

    For the Dough

    • 14tablespoons/200 grams cold unsalted butter, cut into small cubes
    • cups/350 grams all-purpose flour
    • 1packed cup/125 grams confectioners’ sugar
    • ½teaspoon fine sea salt
    • 1large egg
    • teaspoons vanilla extract

    For Assembly

    • ½cup/200 grams raspberry jam, jelly or preserves
    • 2cups/250 grams confectioners’ sugar
    • 2tablespoons hot water, plus more as needed
    • Finely chopped or crushed dried raspberries, or sprinkles, for garnish

Ingredient Substitution Guide

Nutritional analysis per serving (13.5 servings)

356 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 35 grams sugars; 3 grams protein; 99 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Hindbaersnitter (Danish Raspberry Slices) Recipe (2)

Preparation

  1. Step

    1

    Prepare the dough: In a medium bowl, toss together the butter and flour. Using a pastry cutter (or your fingertips), rub the butter bits into the flour until the mixture resembles cauliflower rice. Stir in the confectioners’ sugar and salt. (The mixture will look like very finely crumbled Parmesan at this point.)

  2. Step

    2

    In a small bowl, whisk together the egg and vanilla extract. Stir into the dough — or use a pastry cutter to integrate it — just until the mixture is smooth. (It may look like the mixture needs more liquid, but the butter and egg should suffice.) Take your hands and squeeze the dough a few times just until it comes together and appears fully hydrated (no dry white spots). Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes (or overnight) before using.

  3. Heat the oven to 350 degrees. Divide the chilled dough into two equal portions (each about 350 grams). Cut parchment paper to line two large baking sheets, plus a third piece of similar size to help roll out the dough. Working on one sheet of parchment at a time, roll out each portion of dough, sandwiching it between the extra sheet of parchment for ease, until roughly 10 inches wide, 12 inches long and a scant ¼-inch thick. (Expanding the dough uniformly requires even pressure applied to your rolling pin. If your dough is expanding in the wrong direction, trim outside portions and move the trimmed portion to a more desired central position, “gluing” it in place with your fingertips.) Prick each slab of dough all over with a fork to prevent it from puffing.

  4. Step

    4

    Using the parchment paper to lift the dough, transfer each slab to a large baking sheet. Bake both until lightly golden, about 15 to 20 minutes. Transfer baking sheets to wire racks to cool, about 15 minutes.

  5. Step

    5

    Once the cookies have cooled, spread one of them with the jam until evenly coated. Carefully set the other crust on top, pressing gently to adhere.

  6. Step

    6

    Prepare the frosting: In a medium bowl, combine the confectioners’ sugar with 2 tablespoons hot water, and whisk to combine. The mixture should be as thick as loose honey; add more hot water by the teaspoonful if needed to achieve the desired consistency. Drizzle on top of the pastry, spreading all the way to the edges in an even layer.

  7. Step

    7

    Sprinkle immediately with dried raspberries or sprinkles. (The frosting can firm up fairly quickly, so you’ll want to garnish it while the toppings can still stick.) Let sit until the frosting firms up, about 1 hour.

  8. Step

    8

    Using a sharp knife, trim the edges of the pastry to form clean lines. (Reserve those to snack on.) Cut into squares or rectangles, in any size you fancy. Raspberry slices will keep a few days, covered, at room temperature — or in the refrigerator, if the weather is balmy (though they are best enjoyed at room temperature). If layering them for storage, separate each layer with parchment or wax paper to protect the frosting.

Ratings

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868

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Cooking Notes

Anne

As a Dane, I would just say that hindbaersnitter are traditionally cut into rectangles, probably 1.5 inches x 3 – and seen more like cakes than cookies. It’s been really interesting reading about people´s reactions and great suggestions - thank you! If it’s allowed, here is a video (in Danish) where the sheets of dough are combined before baking. The finished cake is the most common size for a hindbaersnitte. https://foodtv.dk/video/hindbaersnitter-en-klassisk-hjemmebagt-kage-med-frugt/

lemonlady

My favorite hindbaersnitter while living in Denmark (Ole & Steen Lagkagehuset, which now has a few domestic locations) had a delectable hint of lemon in the icing, which cuts through the richness and pairs well with the raspberry. Instead of hot water, I will try warm lemon juice and report back! I think that the recipe may be lacking without it.

DJ

A lot of people are complaining about the sweetness. I did not have this problem because1. I forgot to add powdered sugar to the dough2. I used lemon juice instead of water for the frostingI discovered on accident that the powdered sugar in the dough is unnecessary. The dough tastes great without it

monika

This absolutely exceeded my expectations. I took the suggestion of others and added 2 tbs of lemon juice instead of hot water but it still wasn’t the right consistency, so I added about two more tablespoons of water. I love the tart flavor that comes through and the crust is delicious on its own. Will be making this again, the family loved it.

Kat

Fun to watch the video. I'm guessing that the Danish recipe includes Almond Flour (mandel something in the video titles) and think that would add a nice depth to the dough even before I've tried the recipe. Am I right about the almond flour?

Amanda

YUM! I made these gluten- and dairy-free. I added lemon juice to my jam as it wasn’t tart enough. Next time I’d make my own jam to be super tart and thick, and make the frosting a bit thinner to cut down on the sweetness a bit. Still so good - very happy with the GFDF result!

RoLo

It's not listed because Step 3 already specifies the dimensions to roll out the dough: "roughly 10 inches wide, 12 inches long" - so, whatever 2 baking sheets you have on hand that would accommodate each 10 in x 12 in rectangle.

Amanda

Also I used a food processor for the dough and it worked perfectly.

Marmac

This is essentially a fancy pop tart or a large sugar cookie with jam. Made it as written but only used 1 cup of powdered sugar and used vanilla extract with hot water to thin it. Plenty sweet. The cookie softens the next day. Don’t think I’ll make it again, but if I do I won’t roll it quite as thin because I’d rather have more of a sandwich cookie.

Rich

Use a large, not medium, bowl for Step 1--you really can't get the proper consistency w/o using your hands and will need the additional space. Sweetness probably is more about the preserves than the sugar--I used American Spoon brand (mostly available online) and the result was not excessively sweet--use the least sweet brand you can find. I also used 1 tbsp of lemon juice for the frosting--it cuts the sweetness w/o tasting too lemony.

Amanda

@ClaudiaSaltLake, my favorite gluten-free flour blend is King Arthur Measure for Measure flour. It worked super well here! And Miyoko’s butter is hands-down the best dairy-free/vegan butter for all baking.

Chris Gulhaugen

I assume the dough will still be okay if it comes together looking like regular long grain rice, rather than cauliflower.

William Wroblicka

A large baking sheet probably refers to a standard half sheet pan, which measures about 13" x 18" x 1". They're available from Amazon for about $25 for two.

Alexa Weibel, Senior Staff Editor, NYT Cooking

We recommend using a large baking sheet for this recipe, which is typically 13-by-18 inches, which leaves lots of room and will avoid crowding. Otherwise, you could simply trim your dough to fit your baking sheet, if using a smaller one that won't accommodate the suggested dimensions. Hope you enjoy!

Deborah McGee

I used a food processor in steps 1 & 2 to make the dough all the way to 'fully hydrated.' Worked well to create these slabs of wonderfulness. And, oh, so easy.

Austin

We made this, but used blackberry jam because we had plenty of blackberries that were begging to be used. (I know, the name of this recipe implies raspberries, don’t come at me to remind me of that.) We also didn’t have sprinkles or dried berries, so I shaved chocolate on top. This was a huge hit. Next time, I want to try using lemon juice instead of water in the frosting, so that the tartness from the lemon could balance the sweetness of the sugar.

Denise

I have made these a number of times and often have difficulty transferring the top pastry on to the bottom crust without of breaking or cracking. One trick to avoid that is to slip a flexible cutting board under the top crust, leaving the parchment behind, and then gently sliding it on to the bottom crust. Another problem occurs during the cutting. They often break then too. I’ve found refrigerating the iced and decorated cookie over night, then cutting them the next day, helps avoid breaking.

twag

Added orange zest to dough and it was great!

Needs acid

Though the recipe said the dough would not be too dry - it was too dry which made it frustrating to work with. I weighed my ingredients so that should not have been an issue.I am not a jam cookie person but my husband and sister said these were good. I followed the advice of lemon juice in the icing and it worked out. I just wish I was able to get more rectangular slabs but with the crumbly dough it was a struggle.

Foote

Made these for Christmas this year with a few alterations and they were everyone's favorite!1) Cut the sugar in the dough to only 1 tbsp2) double the salt in the dough2) add an extra egg yolk to get the dough to adhere together 3) Roll it out thicker--about 1/2 inch 4) When it says "lightly golden" they mean "ever so slight tinge." otherwise they crumble if they bake too long5) lemon juice in the frosting!

kiralee

I went with the listed weight on the flour, which in my calculations is 2.75 cups flour, not 2.5. Halved the sugar in the dough. Used lemon juice instead of water in the icing. The dough was very hard to roll out so I abandoned trying to make the sheets work. Did slightly thicker simple circle cutouts, dipped them in the icing, topped with jam once they were set. Delicious but probably won’t make again.

Alyson

Made per directions and they were amazing

Natalia L

Great video from Anne! I watched it. The recipe above is going to be very sweet based on the proportions of sugar and flour. The video has almond flour in the dough which is going to be flakier and better tasting. There is a similar recipe on NY Times cooking for the pastry (sweet tart dough) here: ®ion=all&rank=97

Tierney

These are exactly as delicious as I had hoped. Unfortunately, I found it really difficult to get the dough fully hydrated. I had to add a bit of water, and the dough still came out a little too dry & crumbly. It was also difficult to roll out. Very good results but not worth the effort IMO.

peggy

I can’t see how the comments here possibly relate to No-Bake Chocolate Clusters. What gives?

Jill

Lemon juice in the frosting makes this recipe.

Alisha

Just made these, and pretty disappointed. A few suggestions for better success.The cookie sheets were so delicate, lots of falling apart when assembling. If I were to do it again I would made a shorter thicker cookieHoly sugar! These were sickly sweet. I really would consider omitting the sugar completely from the cookie dough (or a tablespoon like pie dough)- the combo of a sweet cookie, jam and icing was overwhelming.Definitely add lemon juice to the glaze

Sarah B

Took a while to get the dough “fully hydrated”. Added a few teaspoons of water and then dumped it out on plastic wrap to help mold it. Should have used the food processor as other reviewers suggested.

Kel B

The statement that it should resemble specifically “cauliflower rice” and not just ANY rice is motivation alone to make this. Will report back!

Kevin C.

Whiners who complain about how 'hard' it is to bake Christmas cookies should stick to poptarts.

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Hindbaersnitter (Danish Raspberry Slices) Recipe (2024)

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