If you’re looking for a delightful treat that perfectly balances the rich sweetness of coconut with a hint of boozy warmth, then you absolutely must try the Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze Recipe. These golden, buttery cookie slices carry the comforting essence of traditional Danish baking, enhanced by a luscious rum glaze that melts on your tongue. It’s a sumptuous snack that feels fancy yet is surprisingly simple to make, offering you a taste experience that’s both nostalgic and exciting. Once you try this recipe, it’s like inviting a cozy Danish bakery right into your kitchen.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet play a vital role in delivering the signature texture and flavor Danish Fedtebrød is known for. Each component is essential—from the richness of butter to the subtle rise provided by the bicarbonate, and the tropical kick from the desiccated coconut—all culminating in that irresistible cookie slice.
- 125 g plain flour: The foundation that gives the cookies their delicate crumb structure.
- ¼ tsp hjørtetaksalt or bicarbonate of soda: A gentle leavening agent that helps lighten the texture beautifully.
- 125 g unsalted butter (cut into cubes): Adds luscious richness and tender crumb to every bite.
- 65 g desiccated coconut: Provides chewy bursts of coconut flavor, infusing each slice with tropical charm.
- 65 g granulated sugar: Sweetens the dough perfectly without overpowering the other flavors.
- 150 g icing sugar (for glaze): Creates a smooth, sweet finish that pairs beautifully with the rum.
- 2 tsp rum* (or rum essence): Infuses the glaze with a warm, fragrant depth that elevates the cookies magnificently.
- 2 – 3 tsp water: Just enough to help you get the right glaze consistency if you’re using rum essence.
How to Make Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by heating the oven up to 200ºC so it’s nice and hot when it’s time to bake. Then, line a large baking sheet with baking paper—this is crucial to ensure your cookie slices don’t stick and come out perfectly shaped.
Step 2: Combine the Dry Ingredients
Sift together the plain flour and hjørtetaksalt (or bicarbonate of soda if you can’t find hjørtetaksalt). This step not only mixes the leavening agent evenly but also helps keep your dough light and airy.
Step 3: Rub in the Butter
Now it’s time to add the cubed unsalted butter. Use your fingertips to rub the butter into the flour mixture until it resembles a crumbly breadcrumb texture. This process is the secret to the cookies’ tender, melt-in-your-mouth quality.
Step 4: Mix in Sugar and Coconut
Stir in the granulated sugar and desiccated coconut until everything is well blended. The sugar will add sweetness while the coconut gives each cookie that satisfying chew and tropical twist.
Step 5: Form the Dough and Shape
Use your hands to gently bring the mixture together into a dough. Divide this dough into three equal parts. Take one portion and squeeze it into a long sausage shape, then press it down gently into a rectangle approximately 5.5 cm wide by 27 cm long. Repeat with the remaining portions, spacing them well apart on the baking sheet to allow for spreading.
Step 6: Bake to Golden Perfection
Place your tray on the middle shelf of the oven and bake for about 10 minutes or until the cookie slices turn a lovely golden brown. This is when the delicious coconut aroma really starts filling your kitchen.
Step 7: Prepare the Rum Glaze
While the biscuits are baking, whisk together the icing sugar with rum and water (or just the rum essence with water) to create a smooth glaze. Adjust the water carefully until the glaze is pourable but thick enough to hold its shape on the cookies.
Step 8: Glaze and Slice
As soon as the cookies come out warm, drizzle the rum glaze down the middle of each length. Then use a sharp knife to make diagonal cuts through the glaze and cookie, creating the iconic slice shapes that characterize Danish Fedtebrød.
Step 9: Cool and Store
Transfer the cookies to a cooling rack and let them firm up. Once cooled, store your cookie slices in an airtight container to maintain their texture and flavor.
How to Serve Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze Recipe
Garnishes
These cookie slices are beautiful on their own, but you can elevate their look by garnishing with a sprinkling of toasted coconut flakes or a delicate dusting of extra icing sugar for a touch of festive charm. A tiny twist of lemon zest on top of the glaze also adds a refreshing hint of brightness to balance the sweetness wonderfully.
Side Dishes
Danish Fedtebrød pairs brilliantly with a steaming cup of black coffee or a rich cup of hot chocolate. For a more traditional Scandinavian experience, serve alongside a small bowl of lingonberry jam or fresh berries to provide a lovely tart contrast.
Creative Ways to Present
For a special occasion, lay these cookie slices neatly on a wooden platter with edible flowers or sprigs of fresh mint. Serve them tiered on a cake stand alongside other Danish pastries for a charming afternoon fika spread that will impress anyone lucky enough to share your table.
Make Ahead and Storage
Storing Leftovers
Store leftover Danish Fedtebrød in an airtight container at room temperature, and they’ll stay fresh and tender for up to a week. Keeping them sealed prevents the cookie from drying out while preserving that addictive chewiness from the coconut.
Freezing
If you want to plan ahead, these cookie slices freeze beautifully. Wrap them tightly in cling film and place them in a freezer-safe box. When ready to enjoy, simply thaw at room temperature for a few hours, and they’ll taste just like freshly baked.
Reheating
To refresh the cookie slices and glaze, warm them lightly in an oven at 150ºC for about 5 minutes. This will revive their buttery softness without melting the glaze, making each bite wonderfully comforting.
FAQs
Can I use rum essence instead of real rum?
Absolutely! Rum essence works well, especially if you prefer not to use alcohol. Just add a little water to reach the right glaze consistency, and you’ll still get that lovely rum flavor without the alcohol content.
What can I substitute if I don’t have hjørtetaksalt?
If you can’t find hjørtetaksalt, bicarbonate of soda (baking soda) is a perfect substitute. It works the same way as a gentle leavening agent to lighten the texture of the cookies.
Can I use shredded coconut instead of desiccated?
Desiccated coconut is preferable because it’s finer and blends smoothly into the dough, but if you only have shredded coconut, you can use that. Just expect a slightly different texture as shredded coconut is larger and chewier.
How long will the glaze stay fresh?
The rum glaze sets relatively quickly once drizzled and cooled. It stays fresh on the cookies for several days, especially if stored in an airtight container, lending an ever-so-slightly chewy sweet coating to each slice.
Are these cookies gluten-free?
This recipe as written uses plain wheat flour, so it’s not gluten-free. However, you can experiment with gluten-free flour blends, but be aware that the texture and spread might differ slightly from the traditional result.
Final Thoughts
I genuinely hope you give this Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze Recipe a try because it’s one of those magical bakes that feels like you’re sharing a piece of Danish tradition with everyone you love. The combination of buttery richness, coconut chewiness, and that divine rum glaze is simply unforgettable. It’s perfect for any occasion, from casual tea time to festive celebrations. So roll up your sleeves and enjoy the heartwarming process of baking this fantastic treat—you won’t regret it!
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Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze Recipe
- Total Time: 25 minutes
- Yield: 33 servings
Description
Danish Fedtebrød are traditional coconut cookie slices featuring a lovely crumbly texture and a sweet rum glaze. These delicate biscuits are quick to prepare and bake, delivering a perfect balance of buttery richness and coconut flavor, accented by a smooth, aromatic rum icing that adds a delightful finish. Ideal for teatime or festive occasions, these slices are easy to slice while warm and store beautifully for several days.
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
- Preheat the Oven: Set your oven to 200ºC and prepare a large baking sheet by lining it with baking paper to prevent the cookies from sticking.
- Combine Dry Ingredients: Sift the plain flour and hjørtetaksalt (or bicarbonate of soda) into a mixing bowl, ensuring an even distribution of the leavening agent.
- Incorporate Butter: Rub the unsalted butter cubes into the sifted flour mixture using your fingertips until the mix resembles fine breadcrumbs, which helps achieve the desired crumbly cookie texture.
- Add Sugar and Coconut: Mix the granulated sugar and dessicated coconut thoroughly into the breadcrumb mixture to infuse sweetness and flavor evenly.
- Form the Dough: Use your hands to bring the mixture together into a cohesive dough, ensuring all ingredients are well combined.
- Divide the Dough: Split the dough into three equal portions for shaping and baking.
- Shape the Dough: Take one portion and squeeze it into a long sausage-like shape. Then, shape it with your hands into a rectangle approximately 5.5 cm by 27 cm, placing it on the lined baking sheet.
- Repeat Shaping: Do the same with the remaining two portions, ensuring to space them well apart on the baking sheet as they will spread during baking.
- Bake: Place the baking sheet on the middle rack of the preheated oven and bake for about 10 minutes, or until the cookies turn golden brown.
- Prepare the Glaze: While the cookies bake, mix the icing sugar with the rum and water to form a smooth glaze mixture. Adjust water quantity to get the right consistency.
- Glaze and Slice: Once the cookies are baked and still warm, spoon the rum glaze down the center of each cookie length. Using a sharp knife, make diagonal cuts to form individual slices.
- Cool: Transfer the sliced cookies to a cooling rack to set and cool completely.
- Store: Once cooled, store the coconut cookie slices in an airtight container to maintain their crispness and prevent them from becoming stale.
Notes
- Hjørtetaksalt can be substituted with bicarbonate of soda if not available.
- Use rum essence if you prefer to avoid alcohol; adjust water accordingly to achieve glaze consistency.
- Shaping dough into rectangles before baking helps ensure uniform cooking and easy slicing.
- Applying glaze while cookies are warm allows it to set smoothly without cracking.
- Store cookies in an airtight container at room temperature for up to one week.
- For enhanced coconut flavor, consider lightly toasting the dessicated coconut before mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Danish
