Raspberry slices or hindbærsnitter as they are called in Danish are a classic in the pastry shops and bakeries in Denmark. They were invented in the 18th century and consist of a two thin cakes – usually made from shortcrust pastry – put together with raspberry jam and then iced. The mother of the painter Anna Anker popularized them in the 19th century when she was the proprietor of the famous Brøndums Hotel in Skagen in northern Denmark, where painters and poets used the gather. The story goes that the novelist H. C. Andersen would travel all the way to Brøndums Hotel to eat these particular raspberry slices – they were that good.
I remember as a child when my grandmother used to make them for me – I would sit on her kitchen table and eagerly wait for the icing to dry. To my childish and impatient mind it always seemed to take forever, but it was worth the wait. The crispy pastry, the sweet yet slightly sour raspberry jam and the thick layer of icing on top was perfection to me and my sweet tooth, and today I think it makes for a very nice treat for a cup of tea.
This variation is raspberry slices is made gluten free with oats and not wheat flour, but if you want to make them exactly like the classic then replace the pastry in the recipe with shortcrust pastry and cut half a portion into rectangles.
Makes 6-8 slices
75g icing sugar
1 vanilla pod
1 egg yolk
200g raspberries (frozen are fine)
125g caster sugar
Maybe a a squeeze of lemon juice
– or a glass of good quality raspberry jam
150g icing sugar
Sprinkles or freeze-dried raspberries
Start by blending the oatmeal as fine as possible until it turns into relatively fine flour. Mix with icing sugar, vanilla and the butter. Work in the butter with the dry ingredients until the consistency is like course breadcrumbs.
Add the egg yolk and mix until it turns into a pretty firm dough. Let it rest in the fridge for half an hour.
Roll the pastry thinly out as a rectangle and cut the pastry into smaller rectangles. I personally like a bit of a rustic look so I just cut them out by rule of thumb – something like 5cmx10cm.
Place the pastry on baking paper and bake for 15-20 minutes at 175 degrees Celsius or until they are lightly golden. Let them cool down completely.
Now for the jam. Place raspberries, sugar and a tiny splash of water in a pot. Bring to a boil and let it gently simmer while stirring regularly until it turns quite thick. It takes about 20-30 minutes. Taste the jam and if needed add a bit of lemon juice so the jam isn’t too sweet.
When the jam is cold spread a medium thick layer on one half of the pastries and place the other half on top.
Make the icing from icing sugar mixed with a bit of water. Spread over the raspberry slices and sprinkle with freeze-dried berries or colourful sprinkles.
The raspberry slices should be kept in an airtight container and will keep for at least 2-3 days.