Friday’s hygge: The world’s best Danish raspberry snitter. It’s Friday, which means Friday’s hygge! And today that’s the world’s best Danish raspberry snitter. And I really mean that – they are the best in the world. My mother has been baking these raspberry snitter for years, and they have the most delicious elderflower cordial glaze. In my family, my sister loves raspberry snitter and she always asks for them on her birthday. Raspberry snitter are easy to bake for a lot of guests, like for graduation parties or birthdays. The glaze can also just be made with water if you don’t have any elderflower cordial. And it can be colored with food dye, too. Enjoy!
225 g all-purpose flour
75 g sugar
125 g cold butter
1 tsp. baking powder
1 tsp. vanilla sugar
500 ml cold water
3 tbsp. raspberry jelly
Glaze: 150 g confectioner’s sugar and 2-3 tbsp. concentrated elderflower cordial
Sprinkles for decoration
Put the flour, sugar, baking powder, vanilla sugar and butter in a bowl and crumble in the butter until it resembles “breadcrumbs.” Bind the dough with water until it’s uniform and cohesive. Put the dough in a freezer bag and refrigerate for 1 hour.
Heat the oven to 200 C convection.
Roll the shortcrust pastry out into a thin square, about 40 × 40 cm (it’s easiest to do this between two sheets of baking paper). Spread the raspberry jelly over one half of the dough and fold the other half in on top of that. Press the edges together slightly. Bake the cake for about 20 minutes, until the dough is golden and crispy.
Then let the cake cool.
Mix the glaze ingredients together and spread over the cake. Garnish with sprinkles or freeze-dried raspberries and let it set. Cut the cake into raspberry snitter – small or large slices. Trim off the edges. Store the snitter in an airtight cake tin. Enjoy!