Tag Archives: cookies

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Hindbærsnitter (means raspberry slices) is a popular cake in Denmark. The idea is simple: two layers of butter dough, raspberry jam between, sugar glaze on the top. Why not to play around with the shape?
Mix 300 g all purpose flour, 200 g butter, 100 g icing sugar and 1 egg. Let it stay for a couple of hours or overnight. Roll out to 3-4 mm thickness and use your favourite cookie cutter. Place the cookies carefully on a baking tray and bake in a preheated oven on 175 ºC for about 10-15 minutes. They should stay light - watch out, they get burned easily!
Cool the cookies down and glue 2 and 2 together with raspberry jam or use your favourite jam (mine is crab apple).
Finally, make glaze if necessary. Melt 30 g butter, 30 g icing sugar, 100 g white chocolate and a 2-5 spoon water (add gradually). Melt slowly and stir often. When the glaze becomes soft and creamy, coat the top of the cookies with a glaze brush. Also, you can add colour to the dough or to the glaze or finish the cakes with topping sugar.


For Christmas


For Valentine's day

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You can buy these small cookies everywhere in Denmark before Christmas: in bakeries or in supermarkets. But of course, home made is the best. And it is easy to make.
Mix the ingredients: 280 g all purpose flour, 110 g sugar, 1/4 teaspoon white pepper, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1 teaspoon baking soda, 1 orange's zest, 120 g butter, 1 egg. Let the dough stay for a couple of hours or an overnight. Cut it into 8 pieces and make about 2 cm diameter "snakes". Cut it about 1 cm thick pieces - they are like coins. Place them on a baking tray and bake in a preheated oven on 200 ºC for about 10 minutes.
After cooling down, keep them in a metal box.

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My kitchen turned into a gingerbread cookie factory a couple of days ago. I enjoyed the smell a lot and it was very relaxing, especially the last - decorating - part. Here is the recipe:

  • Warm up 250 g honey and 120 g butter in a pot slowly and carefully while stirring, until it becomes liquid but not too hot.
  • Measure 500 g white flour and 100 g icing sugar in a big bowl.
  • Add 2 egg yolks, a pinch of salt, 1-1 tablespoon baking soda, cocoa powder, ground cinnamon, ground cardamom, ground ginger, a pinch of ground cloves and nutmeg. You can also add zest of one lemon or orange if you have it around.
  • Mix it well with the honey-butter liquid (I use my stand mixer).
  • Cover the dough with a tea towel and let it stay in a cool place (not necessarily in a fridge) for a couple of hours or overnight.
  • Roll the dough out to 5-7 mm thickness and use your favourite cookie cutters.
  • Place the cookies about 10-15 mm apart on a baking tray - they are going to grow!
  • Bake them in a preheated oven on 180 ºC for about 8-10 minutes.
  • Wait a couple of minutes before removing them from the pan - they are very soft.

The white glaze:

  • Beat 2 egg whites until it is thick and stiff.
  • Go on with beating and add gradually 400 g icing sugar.
  • Fill up an icing syringe and decorate the cookies.

The coloured glaze:

  • Add some drops of food colour to the white glaze.

This is my Christmas postcard this year. "God jul" means "Merry Christmas" in Danish.