📝 About This Recipe
A cornerstone of Danish bakery culture, the Hindbærsnitter is a nostalgic masterpiece consisting of two buttery, shortbread-like crusts sandwiched together with vibrant raspberry jam. Topped with a crisp layer of snowy white icing and colorful sprinkles, these slices offer a perfect balance of crumbly texture and tart fruitiness. Whether enjoyed during a 'hygge' coffee break or as a treat in a child’s lunchbox, they represent the simple elegance of Scandinavian baking.
🥗 Ingredients
Shortcrust Pastry
- 375 grams All-purpose flour (sifted)
- 250 grams Unsalted butter (cold, cubed)
- 125 grams Powdered sugar
- 40 grams Almond flour (for extra depth of flavor)
- 1 piece Vanilla bean (seeds scraped)
- 1 teaspoon Baking powder
- 2 tablespoons Cold water (only if needed to bind)
- 1/2 teaspoon Salt (fine sea salt)
Filling
- 250 grams Raspberry jam (high quality, smooth or seedless)
- 1 teaspoon Lemon juice (to brighten the jam)
Glaze and Topping
- 200 grams Powdered sugar (sifted)
- 2-3 tablespoons Boiling water (added gradually)
- 1 tablespoon Freeze-dried raspberries (optional garnish)
- 1 tablespoon Rainbow nonpareils (traditional Danish sprinkles)
👨🍳 Instructions
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1
In a large bowl or food processor, combine the sifted flour, powdered sugar, almond flour, baking powder, salt, and vanilla seeds.
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2
Add the cold, cubed butter to the dry ingredients. Pulse in the processor or use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with no large butter lumps.
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3
Quickly gather the dough into a ball. If it is too crumbly, add the cold water one tablespoon at a time. Do not overwork the dough; you want to keep it short and tender.
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4
Divide the dough into two equal portions. Wrap each in plastic wrap, flatten into rectangles, and refrigerate for at least 30-60 minutes to firm up.
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5
Preheat your oven to 190°C (375°F). Line two large baking sheets with parchment paper.
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6
On a lightly floured surface, roll out each piece of dough into a long, thin rectangle (approximately 12x30 cm). Aim for a thickness of about 3-4 mm. Trim the edges for clean lines.
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7
Carefully transfer the rectangles to the prepared baking sheets. Bake for 12-15 minutes until they are a very light golden brown—they should remain pale.
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8
While the pastry is baking, stir the lemon juice into the raspberry jam to loosen it slightly.
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9
Remove the pastry from the oven. While still warm, spread the raspberry jam evenly over one of the pastry rectangles.
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10
Carefully lift the second pastry rectangle and place it directly on top of the jam-covered one. Press down very gently to bond them. Let the 'sandwich' cool completely.
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11
Prepare the icing by mixing the powdered sugar with boiling water until you have a thick, spreadable consistency that isn't too runny.
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12
Spread the icing over the top of the cooled pastry. Immediately decorate with sprinkles and freeze-dried raspberries before the icing sets.
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13
Once the icing is firm, use a sharp serrated knife to slice the pastry into rectangles (about 5 cm wide). Wipe the knife between cuts for clean edges.
💡 Chef's Tips
Use a high-quality jam with high fruit content for the best flavor profile. Ensure the butter is very cold to achieve that signature melt-in-the-mouth shortcrust texture. If the dough gets too soft while rolling, pop it back in the fridge for 10 minutes. Don't overbake; the slices should be tender and light, not hard and dark brown. Wait until the pastry is completely cold before icing, otherwise the glaze will melt and run off.
🍽️ Serving Suggestions
Serve with a strong cup of black coffee (Danish 'stempelkaffe') to balance the sweetness. Pair with a glass of cold milk for an authentic after-school snack experience. Arrange on a tiered cake stand as part of a traditional Scandinavian 'Kaffebord'. Include in a picnic basket; these are sturdy and travel well once the icing is set. Serve alongside fresh raspberries and a dollop of creme fraiche for a more plated dessert feel.