Tag Archives: cookies

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

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.

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.