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Hindbærsnitter - Opskrift på hindbærsnitter med hjemmelavet marmelade.
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Danish raspberry slices (hindbærsnitter)

Recipe for classic Danish raspberry slices (hindbærsnitter) with homemade raspberry jam.
This batch makes about 20 hindbærsnitter.
Course Dessert
Cuisine Danish
Total Time 2 hours
Servings 20 pieces

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

Instructions

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.