I know, I knoooow, it’s been waaay to long since I posted something and I’m sorry about that… but I’ve been reading like crazy for my exams, literally from dawn till dusk! But now, they are over and I have 1½ week off, wuhuuuuu!
So to kick off my break, I’m going to share my recipe for the delicious Danish pastry called “hindbæsnitter”. Let’s get started!
For the short crust pastry, you’ll need:
½ of a vanilla bean
75 g of powdered sugar
30 g of almond flower
190 g of all-purpose flour
150 g of butter at room temperature
1 tsp of baking powder
Raspberry jam (you can use the store-bought kind or make it yourself, whatever you prefer)
And for topping:
Approximately 200 g of powdered sugar (for icing)
(cocoa powder – if you want chocolate glaze)
A bit of water
A topping of your choosing – optional (I used freeze dried raspberries)
To make the short crust pastry, you simply knead all of your ingredients together in a bowl until it has assembled and is smooth. This will not take long.
Put it in the fridge to set for about ½ an hour.
While the dough is setting, prepare a baking tray with a sheet of baking paper.
Then, take the dough out of the fridge and roll it out in bit of extra flower on the baking tray until it covers the whole tray except for a couple of centimetres at each side.
Take a fork and prick a bunch of wholes in it to prevent it from bubbling op because of the hot air.
Bake for 5-6 minutes in a preheated oven at 200oC.
Take the crust out of the oven. It will only bee half baked, but it’s supposed to be that, so don’t panic. If you want them the old fashion way, simply roll out the dough into two rectangles in the same size before baking. Then you can just skip the next step and let the rectangles bake until it has a very light golden colour, approximately 10-12 minutes.
Then take a cookie cutter and cut out the size you want. I wanted some very small slices, so my cookie cutter was approximately 3 cm in diameter. If you don’t have a cookie cutter, you can just use a knife and cut out triangles for example…
Bake again for 2-4 minutes until they are a very light brown colour and not too baked.
Spread a suitable amount of cold raspberry jam onto half of the cookies and place the other half on top. Doing it the old fashion way means that you’ll have to place the whole rectangle on top of the jam. This is where a friend would come in handy. If you don’t have one at hand or if you’re simply not comfortable doing it like this, you can spread out the jam on a raw rectangle and placing the other raw rectangle on top before baking. The jam will float out a bit, so a nice thick layer is best. That way, you’ll still have a good amount of jam inside the cake when finished baking.
Lastly, make a glaze by mixing the powdered sugar with a bit of water. Only add a tiny bit of water at a time to prevent the glaze from getting too thin. Put a tiny dollop on each cake and spread out. Do this after the cakes have cooled, otherwise it will just float of.
Quickly sprinkle the topping of choice on top of the glaze before it sets and you are all done!
If you did the rectangle, just cut it into long slices or triangles 🙂
These pastries are so yummy and they are so easy to make! Perfect for party appetizers, tea parties or just a rainy day at home in front of the TV!
Till next time 😉