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Danish Raspberry Squares

These slices are synonymous with Denmark. And super easy to make; - great way to use leftover jam.


1 x sweet short crust pastry

200g raspberry jam or any jam that you fancy

300g of icing sugar

2 or 3 tablespoons hot water


To make the pastry the quickest way of doing this is in a mixer.

Add 200g of butter, 350g plain flour, 125g icing sugar,1egg and 1 tsp of vanilla essence. Pulse until you have sticky crumbs and using your hands, gather it all together and make it into a large dough ball. Cover with clingfilm and leave in the fridge for 30 minutes.

Divide the sweet short crust pastry into 2. Roll each one out on a floured surface to into a rectangle no thicker then 3 mm. We say aim for A4 Sheet size. Lay them on a baking tray lined with baking paper. Prick each one with a fork to ensure they don't buckle up in the oven.

Bake at 180c, Gas mark 4 for 10 minutes. Remove from the oven and let them cool completely on a rack. In the meantime get the jam ready. We always tip it out of the jar and give it a stir with a fork - makes it easier to spread.

Make the icing in a bowl by adding the hot water a little by little so you have the consistency of honey. Once the pastry has cooled down completely, this is usually quite quickly, gently spread the jam on one of pastry sheets. Once you have done this, carefully place the other pastry sheet on top.

Now spread the icing , over the top. You can sprinkle with 100's and 1000's if you want. We like them plain.

Leave for 15 minutes and then slice them up into 'snitter'


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