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.
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Ingredients
- 750 gram plain flour
- 1,5 teaspoon ammonium bicarbonate
- 750 gram soft butter
- 390 gram desiccated coconut
- 390 gram sugar
- 1 tablespoon water or so - enough to bind everything together if needed
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
- 6 teaspoon romessen
Ingredients
Frosting
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Instructions
- Mix everything together. It takes some kneading for everything to come together
- Roll out the dough and cut it into 3-4 cm wide sticks. They need to be about 4 mm thick
- Make sure to space out the sticks while baking them.
- Bake them for 10 minutes at 200 C with the fan on. They need to be golden before they are don.
- Frost them while they are still hot. Use a pipping bag and a butter knife.
- Cut them into the finished cookies while they are hot. You need to work kind of fast.
- Leave them out on the table (on the baking paper) to cool - they will crisp up once they are cool.
