I have a culinary treat for you. It is a Danish favourite, and rather easy to make should you have guests popping by for afternoon tea or coffee.
These delightful mouthfuls are called Hindbær snitter – translated roughly to “Raspberry cut-outs”, as they are all cut from one large piece of dough rolled out.
I have made mine slightly posher and used cookie cutters, usually, people just slice with a knife and get square hindbærsnitter – I chose to make mine round this time.
1 tbsp vanilla sugar
250 g all purpose flour
150 g of butter – room temperature
75 g icing sugar
1/2 dl of water
1 tsp baking powder
Mix softened butter, icing sugar, flour, baking powder, vanilla sugar with the water – pour in slowly, so the dough gets soft and smooth. Leave in the fridge to cool for 30 mins.
Roll the dough out on baking paper using a bit of flour. The dough has to be around 30 mm thick. (when it is on the baking paper, it is much easier to then just pop in the oven when you have finished).
Cut into desired shapes with cookie cutters – remember you’ll need 2 pieces for each Hindbærsnitte
Bake in the middle of the oven at 190 degrees
celsius for about 10 minutes or until very slightly golden brown.
Leave to cool
For the raspberry filling:
I use fresh or frozen raspberries, cooked on the stove with a bit of added sugar & a squeeze of lemon, as I like to keep it rather fresh and tart.
-Store bought raspberry jam is also totally perfect, and a lot easier for you though.
Add 1 – 1 1/2 tsp of raspberry jam on the cookie – spread evenly and put another cookie on top.
Decorate with icing sugar and sprinkles, or whatever tickles your fancy.
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