Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze
User Reviews
4.9
Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze
Description
Danish Fedtebrød combines plain flour and bicarbonate of soda with cubes of unsalted butter rubbed together until the mixture resembles breadcrumbs. Sugar and desiccated coconut are mixed in, and the dough is shaped by hand into long rectangular forms roughly 5.5 cm by 27 cm. These are spaced well on a lined baking sheet as they will spread during baking. Baking at 200ºC for about 10 minutes produces a golden, crisp exterior while maintaining a tender crumb.
While still warm, a glaze made from icing sugar, rum (or rum essence), and water is spooned along the center line of each rectangle. The cookies are then cut diagonally into individual slices while the glaze sets. This rum glaze imparts a subtle aromatic sweetness complementing the toasted coconut and buttery base. The finished cookies offer a combination of coconut texture and rich glaze flavor.
The recipe can be made with a food processor for mixing but hand rubbing creates a more open, coarse texture. Rum can be substituted with lemon juice if preferred for a different but also flavorful glaze. These cookies are stored in airtight containers to maintain freshness and are suitable for serving with coffee or tea.
Ingredients
- 125 g plain flour
- ¼ tsp bicarbonate of soda or hjørtetaksalt
- 125 g butter cut into cubes, unsalted
- 65 g dessicated coconut
- 65 g granulated sugar
- For Rum glaze:
- 150 g icing sugar
- 2 tsp rum or rum essence to taste
- 2 - 3 tsp water or enough to form a glaze if using essence
Instructions
- Pre-heat the oven to 200ºC.
- Line a large baking sheet with baking paper.
- Sift the flour and bicarbonate or soda into a bowl.
- Rub in the butter until mixture resembles breadcrumbs.
- Add the sugar and dessicated coconut and mix well.
- Use your hands to form a dough.
- Divide mixture into 3 equal portions.
- Take one portion and squeeze into a long sausage shape and place on baking paper.
- Use your hands to shape into a long rectangle about 5.5 cm by 27 cm.
- Then repeat with the other 2 portions and space apart well on baking sheet as they will spread.
- Bake on middle shelf of oven for 10 minutes (or until golden).
- Make up the glaze by mixing the icing sugar with the rum and water.
- When the cookies are ready and whilst still warm, spoon the glaze down the middle of each length and then make diagonal cuts.
- Transfer to a cooling rack.
- Store in an air tight container.
Notes
- Using a food processor speeds mixing but hand rubbing the butter creates a coarser texture for a more traditional cookie crumb.
- For those avoiding rum, substitute the rum and water in the glaze with lemon juice for different citrus flavor.
- Store cooled cookies in an airtight container to keep them fresh and crisp.
User Reviews
Overall Rating
4.9
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
