Coconut Cookie Slices (Danish Fedtebrod) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These cookie slices were my absolute favorites growing up in Denmark. They are simple but yet so delicious, especially if you are a sweetened coconut fan. This is an old family recipe. I have tried to search the origin but it goes back hundreds of years literally. I have done my best to convert recipe into cups/tablespoons but if you have a scale I recommend that you weigh the ingredients instead of using the other measures. The cookies freeze well. The dough is quite fragile and I recommend that you cool it for 10 to 15 minutes in the refrigerator before rolling it out. Ingredients:
1 cup all-purpose flour (125 g) |
1/4 cup all-purpose flour, for rolling out |
1/4 teaspoon baking powder |
1/2 cup butter (125 g) |
8 tablespoons sweetened coconut (65 g) |
1/2 cup sugar (65 g) |
3/4 cup icing sugar (100 g) |
2 tablespoons milk (i have read that egg white instead of water gives a nicer glace, but have not tried this myself) |
sweetened coconut (optional) |
Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Mix all ingredients until a dough consistency forms.
3. Divide dough into 4 equal portions.
4. Roll each portion into a 2.5 inch strip, about a 1/4 inch (or thinner) thick.
5. Make icing; icing should be ready once cookies are removed from oven.
6. Bake the strips at 400 degrees Fahrenheit for approximately 10 minutes.
7. Remove from oven and WHILE STILL WARM brush with icing. If you wish you can also sprinkle with a bit of sweetened coconut on top of icing.
8. WHILE STILL WARM cut the strips diagonally into 1 inch strips (now you have 1 x 2.5 inch cookies). The cookies will seem really fragile while cutting but they harden as they cool.
9. Place on cooling rack and let cool. (I let mine cool right on the baking sheet).
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