Hindbaersnitter (Danish Raspberry Slices) Recipe (2024)

As a Dane, I would just say that hindbaersnitter are traditionally cut into rectangles, probably 1.5 inches x 3 – and seen more like cakes than cookies. It’s been really interesting reading about people´s reactions and great suggestions - thank you! If it’s allowed, here is a video (in Danish) where the sheets of dough are combined before baking. The finished cake is the most common size for a hindbaersnitte. https://foodtv.dk/video/hindbaersnitter-en-klassisk-hjemmebagt-kage-med-frugt/

My favorite hindbaersnitter while living in Denmark (Ole & Steen Lagkagehuset, which now has a few domestic locations) had a delectable hint of lemon in the icing, which cuts through the richness and pairs well with the raspberry. Instead of hot water, I will try warm lemon juice and report back! I think that the recipe may be lacking without it.

A lot of people are complaining about the sweetness. I did not have this problem because1. I forgot to add powdered sugar to the dough2. I used lemon juice instead of water for the frostingI discovered on accident that the powdered sugar in the dough is unnecessary. The dough tastes great without it

This absolutely exceeded my expectations. I took the suggestion of others and added 2 tbs of lemon juice instead of hot water but it still wasn’t the right consistency, so I added about two more tablespoons of water. I love the tart flavor that comes through and the crust is delicious on its own. Will be making this again, the family loved it.

Fun to watch the video. I'm guessing that the Danish recipe includes Almond Flour (mandel something in the video titles) and think that would add a nice depth to the dough even before I've tried the recipe. Am I right about the almond flour?

YUM! I made these gluten- and dairy-free. I added lemon juice to my jam as it wasn’t tart enough. Next time I’d make my own jam to be super tart and thick, and make the frosting a bit thinner to cut down on the sweetness a bit. Still so good - very happy with the GFDF result!

It's not listed because Step 3 already specifies the dimensions to roll out the dough: "roughly 10 inches wide, 12 inches long" - so, whatever 2 baking sheets you have on hand that would accommodate each 10 in x 12 in rectangle.

Also I used a food processor for the dough and it worked perfectly.

This is essentially a fancy pop tart or a large sugar cookie with jam. Made it as written but only used 1 cup of powdered sugar and used vanilla extract with hot water to thin it. Plenty sweet. The cookie softens the next day. Don’t think I’ll make it again, but if I do I won’t roll it quite as thin because I’d rather have more of a sandwich cookie.

Use a large, not medium, bowl for Step 1--you really can't get the proper consistency w/o using your hands and will need the additional space. Sweetness probably is more about the preserves than the sugar--I used American Spoon brand (mostly available online) and the result was not excessively sweet--use the least sweet brand you can find. I also used 1 tbsp of lemon juice for the frosting--it cuts the sweetness w/o tasting too lemony.

@ClaudiaSaltLake, my favorite gluten-free flour blend is King Arthur Measure for Measure flour. It worked super well here! And Miyoko’s butter is hands-down the best dairy-free/vegan butter for all baking.

I assume the dough will still be okay if it comes together looking like regular long grain rice, rather than cauliflower.

A large baking sheet probably refers to a standard half sheet pan, which measures about 13" x 18" x 1". They're available from Amazon for about $25 for two.

We recommend using a large baking sheet for this recipe, which is typically 13-by-18 inches, which leaves lots of room and will avoid crowding. Otherwise, you could simply trim your dough to fit your baking sheet, if using a smaller one that won't accommodate the suggested dimensions. Hope you enjoy!

I used a food processor in steps 1 & 2 to make the dough all the way to 'fully hydrated.' Worked well to create these slabs of wonderfulness. And, oh, so easy.

We made this, but used blackberry jam because we had plenty of blackberries that were begging to be used. (I know, the name of this recipe implies raspberries, don’t come at me to remind me of that.) We also didn’t have sprinkles or dried berries, so I shaved chocolate on top. This was a huge hit. Next time, I want to try using lemon juice instead of water in the frosting, so that the tartness from the lemon could balance the sweetness of the sugar.

I have made these a number of times and often have difficulty transferring the top pastry on to the bottom crust without of breaking or cracking. One trick to avoid that is to slip a flexible cutting board under the top crust, leaving the parchment behind, and then gently sliding it on to the bottom crust. Another problem occurs during the cutting. They often break then too. I’ve found refrigerating the iced and decorated cookie over night, then cutting them the next day, helps avoid breaking.

Added orange zest to dough and it was great!

Though the recipe said the dough would not be too dry - it was too dry which made it frustrating to work with. I weighed my ingredients so that should not have been an issue.I am not a jam cookie person but my husband and sister said these were good. I followed the advice of lemon juice in the icing and it worked out. I just wish I was able to get more rectangular slabs but with the crumbly dough it was a struggle.

Made these for Christmas this year with a few alterations and they were everyone's favorite!1) Cut the sugar in the dough to only 1 tbsp2) double the salt in the dough2) add an extra egg yolk to get the dough to adhere together 3) Roll it out thicker--about 1/2 inch 4) When it says "lightly golden" they mean "ever so slight tinge." otherwise they crumble if they bake too long5) lemon juice in the frosting!

I went with the listed weight on the flour, which in my calculations is 2.75 cups flour, not 2.5. Halved the sugar in the dough. Used lemon juice instead of water in the icing. The dough was very hard to roll out so I abandoned trying to make the sheets work. Did slightly thicker simple circle cutouts, dipped them in the icing, topped with jam once they were set. Delicious but probably won’t make again.

Made per directions and they were amazing

Great video from Anne! I watched it. The recipe above is going to be very sweet based on the proportions of sugar and flour. The video has almond flour in the dough which is going to be flakier and better tasting. There is a similar recipe on NY Times cooking for the pastry (sweet tart dough) here: ®ion=all&rank=97

These are exactly as delicious as I had hoped. Unfortunately, I found it really difficult to get the dough fully hydrated. I had to add a bit of water, and the dough still came out a little too dry & crumbly. It was also difficult to roll out. Very good results but not worth the effort IMO.

I can’t see how the comments here possibly relate to No-Bake Chocolate Clusters. What gives?

Lemon juice in the frosting makes this recipe.

Just made these, and pretty disappointed. A few suggestions for better success.The cookie sheets were so delicate, lots of falling apart when assembling. If I were to do it again I would made a shorter thicker cookieHoly sugar! These were sickly sweet. I really would consider omitting the sugar completely from the cookie dough (or a tablespoon like pie dough)- the combo of a sweet cookie, jam and icing was overwhelming.Definitely add lemon juice to the glaze

Took a while to get the dough “fully hydrated”. Added a few teaspoons of water and then dumped it out on plastic wrap to help mold it. Should have used the food processor as other reviewers suggested.

The statement that it should resemble specifically “cauliflower rice” and not just ANY rice is motivation alone to make this. Will report back!

Whiners who complain about how 'hard' it is to bake Christmas cookies should stick to poptarts.