Raspberry Bars, Hindbær Snitter |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Another favorite of my daughters. She still ask for it now and then when she is home on vacation. I have not tried freezing them, but they will keep in a cookie tin with parchment paper between them for a week. Mine never lasted that long. Prep time include cooling time. Ingredients:
14 tablespoons unsalted butter |
300 ml powdered sugar |
1 teaspoon vanilla sugar (not liquid) |
600 ml all-purpose flour |
1 egg |
150 ml raspberry jam |
400 ml powdered sugar |
2 tablespoons egg whites |
4 tablespoons candy sprinkles (optional) |
Directions:
1. In a large bowl, whisk together the flour and sugar.
2. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
3. Transfer to a lightly floured surface placing the egg in the middle and knead the dough gently four or five times till it just comes together. Do not overwork dough.
4. Place in a small bowl or a zip lock bag and in the refrigerator for1 hour.
5. Preheat oven to 375 degrees F (175 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
6. Divide dough in 2.
7. Roll each piece of dough into a rectangle that is about 8 inches (22 cm) by 13 inches (32 cm) and about 1/2 inches (1.25 cm) thick.
8. Place side by side on the baking sheet.
9. Bake for about 20 to 25 minutes or until golden brown, the edges will be darker, that is ok.
10. While still hot, trim edged with a sharp knife, cutting the darkest and uneven off.
11. Transfer to a wire rack to cool.
12. Prepare icing.
13. Divide the raspberry jam between both cakes.
14. With a sharp knife cut each cake down the middle following the longest edge and gently place the two halves on top of each other.
15. (use the parchment paper to lift one onto the other).
16. Ice both cakes and sprinkle with your choice of topping.
17. Cut each cake into 5 or 6 bars.
18. Makes about 12 bars.
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