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Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze - Fab Food 4 All
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4.90 from 29 votes

Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze

Danish Fedtebrød - beautifully short buttery cookies packed with desiccated coconut and topped with a rum glaze.
Course Snack
Cuisine Danish
Keyword butter cookies, dessicated coconut, rum
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 33
Author Camilla Hawkins


  • 125 g plain flour
  • ¼ tsp hjørtetaksalt or bicarbonate of soda
  • 125 g unsalted butter cut into cubes
  • 65 g dessicated coconut
  • 65 g granulated sugar
  • For Rum glaze:
  • 150 g icing sugar
  • 2 tsp rum* or rum essence to taste
  • 2 - 3 tsp water or enough to form a glaze if using essence


  • Pre-heat the oven to 200ºC.
  • Line a large baking sheet with baking paper.
  • Sift the flour and bicarbonate or soda into a bowl.
  • Rub in the butter until mixture resembles breadcrumbs.
  • Add the sugar and dessicated coconut and mix well.
  • Use your hands to form a dough.
  • Divide mixture into 3 equal portions.
  • Take one portion and squeeze into a long sausage shape and place on baking paper.
  • Use your hands to shape into a long rectangle about 5.5 cm by 27 cm.
  • Then repeat with the other 2 portions and space apart well on baking sheet as they will spread.
  • Bake on middle shelf of oven for 10 minutes (or until golden).
  • Make up the glaze by mixing the icing sugar with the rum and water.
  • When the cookies are ready and whilst still warm, spoon the glaze down the middle of each length and then make diagonal cuts.
  • Transfer to a cooling rack.
  • Store in an air tight container.


You can do all the mixing in a food processor if you find rubbing in difficult but the texture won’t be as open or course as when done by hand.
*If you don't like the idea of rum in the glaze you could use lemon juice instead substituting the water for lemon juice.