Raspberry Squares (Hindbærsnitter)
One of those homesick recipes that Danes love. Its actually a very simple treat: shortcrust pastry layered with jam and topped with icing sugar. Vary the toppings, colours, flavours as you fancy.
Ingredients
- 1 portion of Sweet Shortcrust Pastry Dough
- 200 g/1 3/4 sticks cold butter cubed
- 350 g /2 2/3 cups plain/all-purpose flour
- 125 g/1 cup icing/ confectioners’ sugar
- 1 teaspoon vanilla extract OR seeds from half a vanilla pod/bean
- 1 egg
- MAKES 700 G/11/2LB. DOUGH
- 200 g/1/2 cup good-quality raspberry jam/jelly
- 300 g/21/2 cups icing/ confectioners’ sugar
- 1 –3 tablespoons hot water sprinkles to decorate
- 2 baking sheets greased and lined with baking parchment
Instructions
- For the pastry:
- Rub the cold butter into the plain/all-purpose flour until sandy in texture, then add the icing/confectioners’ sugar and vanilla. Add the whole egg and mix until the dough holds together and becomes smooth, taking care not to over-mix. You can also make the dough in the food processor by pulsing the ingredients together briefly, if you wish. Wrap the dough in clingfilm/plastic wrap and chill for at least 30 minutes in the refrigerator before using.
- Preheat the oven to 180°C (350°F) Gas 4.
- Split the sweet shortcrust pastry dough into two equal portions and roll into 2 evenly sized squares, around 3 mm/1/8 inch thick. Each one should be around 30 x 30 cm/11 x 11 inches. Ensure the shapes are the same size as you will be layering them later.
- Put the pastry squares on the prepared baking sheets. Prick the surfaces with a fork to prevent air bubbles forming as they bake. Pop in the preheated oven to bake for about 10–12 minutes or until slightly golden. Remove from the oven and set aside to cool on a wire rack.
- On one of the cooled pastry sheets, spread a generous, even layer of the raspberry jam/jelly. Very carefully, slide the other piece of pastry on top so that it sits exactly on top of the base. Handle delicately, as the pastry can break quite easily.
- Mix the icing/confectioners’ sugar with hot water to form a smooth paste. The amount of water you will need varies depending on your sugar. If the paste is too thick, add a few drops more water. Too thin, add a bit more icing/confectioners’ sugar. Aim for the consistency of runny honey. Spread the icing/frosting on top of the pastry to evenly cover. Top with sprinkles and leave to dry.
- Using a very sharp knife, cut the edges off the pastry to make straight sides. Cut into 12 large or 16 small equal pieces to serve.
Notes
From the book Fika & Hygge by Bronte Aurell, Published by Ryland, Peters & Small, photos by Pete Cassidy.