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Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze Recipe

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4.3 from 28 reviews

  • Author: Amina
  • Total Time: 25 minutes
  • Yield: 33 servings

Description

Danish Fedtebrød are delicate coconut cookie slices topped with a sweet rum glaze. These buttery, crumbly treats are shaped into long rectangles, baked until golden, and finished with a shiny rum icing that enhances their rich coconut flavor. Perfect for serving with tea or coffee, they bring a taste of Denmark to your kitchen in just 30 minutes.

Ingredients

Cookie Dough

  • 125 g plain flour
  • ¼ tsp hjørtetaksalt or bicarbonate of soda
  • 125 g unsalted butter, cut into cubes
  • 65 g dessicated coconut
  • 65 g granulated sugar

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

  1. Preheat the oven: Heat your oven to 200ºC (392ºF) and prepare a large baking sheet by lining it with baking paper to prevent sticking.
  2. Mix dry ingredients: Sift the plain flour and hjørtetaksalt (or bicarbonate of soda) into a mixing bowl to ensure even distribution and a light texture.
  3. Incorporate butter: Add the cubed unsalted butter to the flour mixture and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
  4. Add sugar and coconut: Stir in the granulated sugar and dessicated coconut thoroughly to distribute these ingredients evenly throughout the dough.
  5. Form the dough: Use your hands to bring the mixture together into a cohesive dough, ensuring it is well combined.
  6. Divide dough: Split the dough into three equal portions for shaping and baking.
  7. Shape the cookies: Take one portion and squeeze it into a long sausage shape, then shape it with your hands into a rectangle approximately 5.5 cm wide by 27 cm long. Place it on the prepared baking sheet.
  8. Repeat shaping: Do the same with the remaining two portions, placing each rectangle well apart on the baking sheet as they will spread during baking.
  9. Bake: Place the baking sheet on the middle shelf of the oven and bake for 10 minutes or until the rectangles are golden brown.
  10. Prepare the rum glaze: While the cookies bake, mix the icing sugar with the rum and enough water to make a smooth, pourable glaze.
  11. Glaze the cookies: Once baked and still warm, spoon the rum glaze down the middle of each cookie length.
  12. Slice the cookies: Make diagonal cuts through the glaze and cookie to create individual slices, ensuring the glaze is spread evenly.
  13. Cool: Transfer the cookie slices to a cooling rack to cool completely, allowing the glaze to set properly.
  14. Store: Once cool, store the Fedtebrød in an airtight container to maintain freshness.

Notes

  • Hjørtetaksalt is a traditional Scandinavian leavening agent; bicarbonate of soda can be used as an alternative.
  • Use real rum for the glaze if possible; rum essence can be substituted for a non-alcoholic option.
  • The dough needs to be spaced well apart on the baking sheet because the cookies will spread as they bake.
  • These cookies are best enjoyed fresh but will keep well stored in an airtight container for up to one week.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Cookies & Biscuits
  • Method: Baking
  • Cuisine: Danish

Find it online: https://aminabakes.com/danish-fedtebrd-coconut-cookie-slices-with-rum-glaze-recipe/