Hindbærsnitter

Hindbærsnitter are traditional Danish raspberry bars made with a buttery pastry dough and a sweet raspberry filling.

Ingredients - Serves 12

In a large mixing bowl, combine the flour and cold cubed butter. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
Add the granulated sugar, egg, and vanilla extract to the bowl. Mix until the dough comes together.
Divide the dough in half and shape each half into a rectangular block. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out one block of dough into a rectangle about 1/4 inch thick. Transfer it to the prepared baking sheet.
Spread the raspberry jam evenly over the rolled-out dough.
Roll out the second block of dough into a rectangle of the same size and carefully place it on top of the raspberry jam layer.
Press the edges of the dough together to seal the bars.
Bake in the preheated oven for 20 minutes, or until the edges are golden brown.
Remove from the oven and let the hindbærsnitter cool completely on the baking sheet.
In a small bowl, whisk together the powdered sugar and water to make a glaze. Drizzle the glaze over the cooled bars.
Allow the glaze to set before cutting the hindbærsnitter into rectangular bars.
Serve and enjoy!