https://www.copymethat.com/r/rnXRpQEgm/hindbaersnitter/
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rnXRpQEgm
2024-03-29 10:20:08
Hindbærsnitter
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Servings: 48 small cookie-size ones. 12 full-size.
Servings: 48 small cookie-size ones. 12 full-size.
Ingredients
- subheading: Dough:
- 375 g (3 cups) flour
- 200 g (1 cup) sugar
- 60 g (½ cup) almond flour, optional
- 1 tsp vanilla
- 275 g (19.5 tbs) butter, cold, cut into pieces
- 1 egg
- note: I only saw one recipe (Meyers) that uses almond flour. I used it, but not sure it makes a difference.
- subheading: Filling:
- 400 to 500 gr raspberry jam
- Alternatively: also good with dulce de leche
- subheading: Icing:
- 2 cups Confectioner's sugar
- Colored sprinkles
Steps
- subheading: Make and roll the dough:
- Mix the flour, almond flour (if using), and sugar.
- Add the cut-up butter. Crumble mix with your fingers until it's all incorporated and crumbly. Or use a food processor for this.
- Add the vanilla and egg. Mix it just enough to incorporate the egg and so it comes together. I use the crumble method as above.
- Split the dough in two and press into fat squares. Let them rest about 30 to 60 min in the fridge.
- Gently knead the dough, just enough so it becomes smooth. You're apparently not supposed to do this, but otherwise I can't roll it out. And it turns out fine!
- Roll each dough into two same-size rectangles about .4 cm (⅛ inch) thick. Use flour and shift the dough to make sure it doesn't stick to the table. I made two 13x10 inch rectangles. Transfer to parchment paper.
- Let the rolled out dough rest for 30 minutes in the fridge.
- subheading: Put it together with filling:
- Put one rectangle on a parchment sheet on a cookie sheet. Add the raspberry jam, all the way to the edges. How much raspberry jam to use? The original recipe called for 600 gr, but I think that would have been too much. (Maybe they rolled the dough out thinner.) I used about 500 gr, which was nice, but I think even 400 gr. would have been fine.
- Add the other layer on top. Gently press on it to get rid of any air. Make a lot of holes with the fork. We want to avoid it puffing up with air between the layers while baking.
- subheading: Bake it:
- Next time: I baked 20 min this time, as described below. It was very good, but I think it might be even better with a couple of minutes more. Give them a a bit of crispiness while still being soft.
- I baked it at 350° f for about 18 to 20 minutes until light brown around the edges. I'd occasionally open the oven and make holes with a fork where air was pressing the top layer up. Maybe you can wait and just do this when it comes out. It was still fairly soft when I took it out. Maybe it's sometimes baked to be more crunchy/hard, I don't know. I like it like this.
- After taking it out, use a fork to again get rid of any air bubbles, gently pressing it flat.
- subheading: Icing:
- Make icing using Confectioner's sugar and a small bit of hot water. Pour it over the sheet and spread it out. You can do this while the cookie layer is still warm, or wait.
- Quickly add the sprinkles before the top dries.
- subheading: Cutting:
- I cut while the dough is still a bit warm, after adding the icing and sprinkles. I think you can also wait, especially if you didn't cook it too crunchy.
- Cut the rough edges off all around. I wipe the knife between cuts.
- I cut into 48 pieces, which are quite small. You can, obviously, cut into different sizes.
- subheading: Serving:
- It takes a bit for the icing to harden so you can take them somewhere. Keep this in mind with your timing.
Notes
- Inspired by Meyer's hindbærsnitter
- I first made these for the 2020 SOMA cookie exchange.