Fedtebrød (Danish coconut shortbread biscuits)

Name: Fedtebrød Danish coconut shortbread biscuits recipe
Yield: 16
Ingredients: 1/2 cup (110g) caster sugar; 1 2/3 cup (250g) plain flour; 1 cup (90g) desiccated coconut; 1/2 tsp bicarb soda; 1/2 tsp ground cinnamon; 1/4 tsp cracked black pepper; 200g unsalted butter, softened; 2 cups (240g) icing sugar, sifted; 1 tbs spiced rum; 1/2 tsp vanilla bean paste; 3/4 cup coconut flakes

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by Georgina Esdaile

Food Editor

Jun 17, 2021

“There seems to be two different camps on whether the icing is made with rum or lemon juice. We’ve chosen rum here, but substitute for lemon juice if desired.”

1/2 cup (110g) caster sugar
1 2/3 cup (250g) plain flour
1 cup (90g) desiccated coconut
1/2 tsp bicarb soda
1/2 tsp ground cinnamon
1/4 tsp cracked black pepper
200g unsalted butter, softened

Glaze

2 cups (240g) icing sugar, sifted
1 tbs spiced rum
1/2 tsp vanilla bean paste
3/4 cup coconut flakes

Method

1.

Preheat oven to 180°C. Line two large baking trays with baking paper.
2.

Place the flour, sugar, coconut, bicarb, cinnamon, and black pepper in a large bowl and mix to combine. Using clean hands, rub in the butter, then gently knead to form a smooth dough. Shape into a 5cm x 16cm log and wrap tightly in plastic wrap, twisting the ends to secure. Refrigerate for 1 hour or until firm.
3.

Once chilled, slice dough into 1cm- thick rounds and place on prepared trays. Bake for 18-20 minutes until lightly golden. Cool completely on trays.
4.

For the glaze, mix together the icing sugar, rum, and vanilla. Spoon glaze over the biscuits and sprinkle with coconut.