This recipe is originally one from a selection of recipes that I developed for a school project (EPQ) I did back in 2020/2021, which was a recipe book dedicated to different biscuits/cookies from an array of different countries all over the world.
The Hindbærsnitter (which literally translates as ‘raspberry slices’) is a Danish sandwich-style shortbread-esque biscuit filled with raspberry jam and topped with icing and sprinkles.
Akin to the popular american ‘pop-tarts’ this sweet and shortbread-like biscuit is a simple but fun recipe, and one of my personal favourites to make.
Ingredients
Dough
- 200g Butter (cubed)
- 350g Plain flour
- 125g Icing sugar
- 1 tsp Vanilla extract
- 1 Egg
Filling
- 200g Raspberry jam
Topping
- 300g Icing sugar
- 3 tbsp Hot water
- Sprinkles
Directions
- Rub the chilled butter and flour together until you get a breadcrumb-like consistency
- Then, add the icing sugar and vanilla extract
- Add the egg and mix until the ingredients come together into a smooth dough
- Wrap the dough in cling film and chill for at least 30 minutes
- Preheat the oven to 180°C (160°C fan)
- Split the dough in half, and roll them into two evenly sized squares/rectangles around 1/8″ thick
- Place the dough sheets onto lined trays and lightly prick with a fork to avoid air bubbles while baking
- Bake for 10-12 minutes, or until just lightly golden
- Once cooled, spread a layer of raspberry jam onto one of the sheets and carefully place the second sheet on top
- Mix the icing sugar and warm water to create a smooth icing paste, and then spread on top of the biscuit sheets, and finish with sprinkles of your choice
- Once the icing has set, cut into slices to enjoy, then store in an airtight container
