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Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze Recipe

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4.3 from 82 reviews

  • Author: Ava
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add Sugar and Coconut: Mix the granulated sugar and dessicated coconut thoroughly into the breadcrumb mixture to infuse sweetness and flavor evenly.
  5. Form the Dough: Use your hands to bring the mixture together into a cohesive dough, ensuring all ingredients are well combined.
  6. Divide the Dough: Split the dough into three equal portions for shaping and baking.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Cool: Transfer the sliced cookies to a cooling rack to set and cool completely.
  13. 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

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