Coconut shortbread

Fedtebrød

“Fedtebrød” is a regional dish from southern Jutland. They are coconut shortbread with a frosting made with rum essence. They are crispy and crunchy and delicious. In our house they are among the most priced of the Christmas cookies – the hubby is nuts for them.

 

Print Recipe
Coconut shortbread
Coconut shortbread with a frosting made with rum essence. They are crispy and crunchy and delicious. Large portion
Bowl of coconut shortbread and a clementine
Servings
Ingredients
Frosting
  • 600 gram icing sugar Yes that is a lot, it takes a LOT of frosting to finish off all the cookies.
  • 8-12 tablespoon water
  • 6 teaspoon rum essence
Servings
Ingredients
Frosting
  • 600 gram icing sugar Yes that is a lot, it takes a LOT of frosting to finish off all the cookies.
  • 8-12 tablespoon water
  • 6 teaspoon rum essence
Bowl of coconut shortbread and a clementine
Instructions
  1. Mix everything together. It takes some kneading for everything to come together
  2. Roll out the dough and cut it into 3-4 cm wide sticks. They need to be about 4 mm thick
    Coconut short bread in the making - fedtebrød
  3. Make sure to space out the sticks while baking them.
  4. Bake them for 10 minutes at 200 C with the fan on. They need to be golden before they are don.
  5. Frost them while they are still hot. Use a pipping bag and a butter knife.
  6. Cut them into the finished cookies while they are hot. You need to work kind of fast.
  7. Leave them out on the table (on the baking paper) to cool - they will crisp up once they are cool.
    Finished coconut short bread - fedtebrød

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