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HINDERBAERSNITTER
TOTAL TIME: 1H + REST IN FRIDGE
With a glossy glaze and a sprinkle of colourful dots of dried raspberries, this Danish cookie layers raspberry jam between two crunchy cookies. Found in bakeries throughout Denmark. normally served as squares. These are as cute as they are delicious, making it a staple in Danish households and a must-have in bakeries across the country.
1. COMBINE & REST IN FRIDGE
Cut 200g of cold butter into cubes. Then add it to a bowl along with bag a. Mix it using a mixer or use your hands to rub the butter into the flour mix until it forms crumbs. Next, add the egg and mix until well combined. Use your hands to gently squeeze the dough until it comes together to a lump. Wrap the dough in parchment paper or cling wrap and refrigerate overnight.
2. PRE-HEAT OVEN
Heat the oven to 190°C if using a fan-forced oven, or 200°C for a conventional oven. Line two baking trays with parchment paper.
3. MAKE THE COOKIE SHEETS
Divide the chilled dough into two equal portions.
Flour your work surface and place one piece of dough on it, then roll it out to approximately 25cm x 35cm and 0.5cm thick; you can trim any excess dough. Lightly flour the rolled-out dough, then carefully roll it onto your rolling pin to transfer it to the baking tray. Repeat this process with the other piece of dough. Bake in the middle of the oven for 10-15 minutes until the cookies are light and slightly golden around the edges. Allow them to cool on cooling racks.
4. ASSEMBLE
Bake once you've filled a tray. Bake the cookies for 6-8 minutes until they have a nice colour. They should start to feel hard around the edges as they cool and will eventually become very crisp. When broken, they should produce a satisfying 'snap'.
5. MAKE INCING
Mix bag c with 2 tablespoons of hot water in a medium bowl and whisk until combined. The consistency should resemble loose honey; add more hot water if necessary to achieve the desired thickness.
6. GLAZE
Drizzle the frosting evenly over the pastry, ensuring it spreads to the edges.
Then sprinkle it with the dried raspberries from bag d.
Let the cookie sit until the frosting has firmed up, approximately 1 hour, before cutting it in to 12 pieces. Enjoy!