Saturday, December 7, 2019

Finsk Brød (Finnish bread aka Danish Shortbread Cookies)

I've had a project for a couple of years for my Christmas Cookies.
More of a theme maybe?
I wanted to replicate each of the cookies that you find in the 'blue tin' purporting to be Danish Butter Cookies.
Which is kind of an oxymoron, because all Danish cookies have butter in them, in greater or lesser degrees.

I've been making and enjoying Vanilje Kranse for years, since I was a child in fact.   I love the whole process of making them, and have been sharing them out to friends for years.

 This is just one of the 4 or 5 cookies that you usually find in the tin.   One other one that is common is Finsk Brød.  
Finsk Brød aka Finnish Bread or Danish Shortbread.
Basically it's Danish shortbread, which translated means Finnish Bread, and has lots of chopped almonds on top.  
I like nuts, nuff said.

This year I'm making the following cookie, and trying to replicate my mother's recipe at the same time. 

I used the following recipe, and did it properly, weighed out everything. 
Finsk Brød recipe in Danish
And then promptly ate a few.
I had to taste test them.
And they're also easy to make and put together in a hurry.
Which is a good thing, cause I need to make more.  sigh

Ready to bake

Finsk Brød aka Finnish Bread or Danish Shortbread.

After baking
Finsk Brød aka Finnish Bread or Danish Shortbread.
Cooling off
Finsk Brød aka Finnish Bread or Danish Shortbread.
Cooled and ready to eat
Finsk Brød aka Finnish Bread or Danish Shortbread.

And they've been sampled

Finsk Brød aka Finnish Bread or Danish Shortbread.

  Finsk brød (Finnish Bread aka Danish Shortbread)

Sid's Sea Palm Cooking

Yield: 2-4 dozen depending on size and thickness
prep time: 10 Mcook time: 10 Mtotal time: 20 M
These cookies were always one of my favorites growing up, and when Mom made them, I knew Christmas was just around the corner.


  • 375  grams flour (about 2 1/2 cups) best to weigh it
  • 1/4 kilo Butter (about 1 cup)
  • 2 tablespoons sugar
  • 1 egg
  • 1/2 + cup chopped almonds mixed with 1 tbsp. sugar for topping.


How to cook Finske Trestænger

  1. Preheat oven to 375 degrees
  2. Mix the flour and sugar together, then cut in the butter, forming a stiff dough.  Roll out to 1/2 inch thickness, cut into strips 1/2 inch wide. then cut those into 1 inch lengths.  
  3. Beat egg.  Using a pastry brush, brush the tops of the cookies with the beaten egg and top with the chopped almond/sugar mixture.  Place carefully onto a cookie sheet which was covered with either parchment paper or a non stick silicone baking sheet. 
  4. Bake for 10 minutes until lightly browned, remove from cookie sheet, place on rack and allow to cool.
  5. If placed in an airtight tin, these cookies will keep for several weeks, if you can stay out of them. 
Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.

 Looking for ideas for Christmas gifts?   Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. Available in both book form and as an ebook.
My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. I have not used your recipe yet but thought you might like my way for shaping them. Once the dough is done, make 2" sausages and roll in wax paper and cool a bit, then flatten the roll slightly with your rolling pin and cut diagonal pieces, which you then pick up and dip each first in a beaten egg then in coarse sugar then chopped almonds and place on cookie sheet.


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