Danish raspberry slices (hindbærsnitter)

Classic Danish raspberry slices (hindbærsnitter) with a lovely, slightly tart raspberry jam, crisp vanilla shortcrust bases and icing on top.
Hindbærsnitter remind me of my childhood, – back then I had them as rectangular pieces topped with colourful sprinkles. That has its charm too 🙂
I’ve chosen to make a slightly tart raspberry jam for my hindbærsnitter, simply so they don’t end up too sweet. You can of course also buy a jar of good raspberry jam, – you’ll need about 200-250 ml.

Danish raspberry slices (hindbærsnitter)

Recipe for classic Danish raspberry slices (hindbærsnitter) with homemade raspberry jam.

This batch makes about 20 hindbærsnitter.

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4.22 from 14 votes

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Course: Dessert

Cuisine: Danish

Total Time: 2 hours hours

Change servingsServings: 20 pieces

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Ingredients

Shortcrust pastry

• ▢ 400 g plain flour
• ▢ 120 g icing sugar
• ▢ 200 g cold butter
• ▢ 2 eggs
• ▢ 1 large vanilla pod, seeds scraped out – or 1 tbsp vanilla sugar
• ▢ 1 generous pinch of salt

Raspberry jam

• ▢ 200 g frozen raspberries
• ▢ 100 g sugar
• ▢ 1 tbsp lemon juice
• ▢ 1/2 vanilla pod – or 1 1/2 tsp vanilla sugar

Icing and topping

• ▢ 200 g icing sugar
• ▢ 2-3 tbsp water – optionally 1-2 drops of vinegar, which makes the icing glossy
• ▢ A few freeze-dried raspberries and/or finely chopped unsalted pistachios

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Method

Shortcrust pastry

• Mix the plain flour, icing sugar, vanilla and salt.
• Crumble the butter into the mixture and rub it in quickly and thoroughly with your hands. There should be no lumps of butter left, you want an even, crumbly mixture.
• Bring the mixture together with the eggs and knead it briefly until smooth and even, – this is easiest done on the worktop.
• Press the dough out into a rectangle and put it in a bag, – let it rest in the fridge for about 1 hour.

Raspberry jam

• Combine all the ingredients in a small saucepan.
• Bring the mixture to the boil, then turn down to medium heat.
• Let the jam simmer for 10 min., then put it in the fridge and let it cool completely.

Hindbærsnitter

• Take the dough out of the fridge 10-15 min. before you make the slices.
• Divide the dough in 2, about 400 g each, – and roll each piece out on a lightly floured worktop to a thickness of about 2-3 mm. Start with one piece, so the dough doesn’t sit around getting too warm. One piece makes enough for 2 baking trays.

  It’s important that the dough doesn’t stick to the worktop, – otherwise the circles are hard to lift off neatly.
• Cut out circles about 7 cm in diameter and arrange them on 2 baking trays. Bake the bases, one tray at a time, – in a preheated oven at 190°C, conventional oven (top and bottom heat), for about 10 min. Let the bases cool completely on a wire rack.

  Continue and do the same with the other piece of dough.

  If you want to bake both trays at once, do it at 175°C, fan oven, for about 8-10 min.
• Assemble the slices by putting a teaspoon of raspberry jam in the centre of a base. Spread it out a little with the spoon, then top with another base and press together until the jam almost reaches the edge.
• Continue until all the bases have been used.
• Stir the icing sugar and water together well, – and top each slice with a good dollop of icing, – spread it out towards the edges, but not all the way.
• Sprinkle with freeze-dried raspberries and/or finely chopped unsalted pistachios, – and let the icing set completely before packing the slices away.
• Store the slices in an airtight container at room temperature.

Nutrition

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