Raspberry Bars Hindbær Snitter Food

RASPBERRY SLICES (HINDBæRSNITTER)

Steps:

• In a food processor, add the cubed cold butter and flour and sugar. Blitz a few times to start the mixing.
• Add the egg, vanilla and salt and blitz again until the dough starts forming. It's done as soon as it is smooth and holds together.
• Pop the dough in a plastic bag in the fridge for 30 minutes to rest before rolling out.
• On a floured surface, cut the dough in half and roll out each piece on a sheet of baking paper to approx. 30 x 30cm. Transfer the pastry and baking sheet to a baking tray.
• Pop both trays in the fridge again for 10-15 minutes.
• Turn the oven to 180C/350F/Gas 4
• Prick holes in the dough using a fork to prevent the dough from rising or misshaping during baking. Bake until golden (10-12 minutes, depending in your oven), then remove from the oven and leave to cool for just a few minutes.
• Meanwhile, prepare your icing: Add the icing sugar to a bowl and add 2-4 tablespoons of hot water - you may need more water than this, but start with two. Stir, adding more water if needed, until you have a thick icing with the texture of syrup (i.e. not too runny).
• On the still slightly warm pastry, add the jam and spread carefully and evenly all over one fo the pieces. Add the second pastry on top so it lines up (you may need to use the baking tray to guide it on so it does not break - this bit is tricky).
• Carefully, using a spatula, smear the icing across the top. If your icing is too thick, it won't work - and too runny, it will spill everywhere, so test a little corner first and adjust accordingly.
• As soon as you have spread your icing, add your toppings.
• Using a very sharp knife, cut into 12-16 pieces. You may find it easier to cut it once it has all cooled down and the icing has set. Although some swear by cutting when hot, we do find it easier to do when cold, using a good knife.Carefully, using a spatula, smear the icing across the large cake. If your icing is too thick, it wont work - and too runny, it will spill everywhere, so test a little corner first and adjust accordingly.

HINDBæRSNITTER (DANISH RASPBERRY BARS)

Steps:

• To make the pastry dough, cut the butter into the flour, powdered sugar, and vanilla sugar with a pastry knife. Alternately, pulse it together in a food processor until it resembles coarse crumbs.
• Add the egg (and vanilla extract, if using instead of vanilla sugar) and mix to bring the dough together. (Or pulse a few more times in the food processor.) Do not overwork the dough.
• Divide the dough into two even portions, wrap and refrigerate for at least an hour (or up to 2 days).
• Once chilled, preheat the oven to 350 degrees (175 C or Gas Mark 4).
• Remove the dough from the refrigerator and roll it out on sheets of parchment paper. Each sheet should be roughly 12x16 inches (30x40 cm).
• Transfer each sheet to a baking tray and prick with a fork.
• Bake each sheet for 10-15 minutes, until just barely browned but cooked through.
• Allow the sheets to cool completely on their baking trays before proceeding with assembly.
• To assemble, spread one layer of shortcrust pastry with raspberry jam.
• Gently flip the second layer onto the first, creating a sandwich of shortcrust pastry with jam in the center.
• Prepare white icing by mixing roughly 2 cups of powdered sugar (250 g) with about 2 tablespoons of water. Icing should be a bit stiff so it doesn't run, but add a bit more water if necessary to get a smooth consistency (work quickly, the icing sets fast and cannot be prepared ahead).
• Spread the icing over the top layer of shortcrust pastry.
• Decorate with sprinkles, crushed freeze-dried raspberries, or leave plain.
• Slice off the edges of the cookie sheets to form an even rectangle with clean corners.
• Slice the individual bars by cutting the sheet into 2 rows of 6 bars, for a total of 12 hindbærsnitter.

HINDBAERSNITTER (DANISH RASPBERRY SLICES)

Steps:

• Prepare the dough: In a medium bowl, toss together the butter and flour. Using a pastry cutter (or your fingertips), rub the butter bits into the flour until the mixture resembles cauliflower rice. Stir in the confectioners' sugar and salt. (The mixture will look like very finely crumbled Parmesan at this point.)
• In a small bowl, whisk together the egg and vanilla extract. Stir into the dough - or use a pastry cutter to integrate it - just until the mixture is smooth. (It may look like the mixture needs more liquid, but the butter and egg should suffice.) Take your hands and squeeze the dough a few times just until it comes together and appears fully hydrated (no dry white spots). Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes (or overnight) before using.
• Heat the oven to 350 degrees. Divide the chilled dough into two equal portions (each about 350 grams). Cut parchment paper to line two large baking sheets, plus a third piece of similar size to help roll out the dough. Working on one sheet of parchment at a time, roll out each portion of dough, sandwiching it between the extra sheet of parchment for ease, until roughly 10 inches wide, 12 inches long and a scant 1/4-inch thick. (Expanding the dough evenly requires even pressure applied to your rolling pin. If your dough is expanding in the wrong direction, trim outside portions and move the trimmed portion to a more desired central position, "gluing" it in place with your fingertips.) Prick each slab of dough all over with a fork to prevent them from puffing.
• Using the parchment paper to lift the dough, transfer each to a large baking sheet. Bake both until lightly golden, about 15 to 20 minutes. Transfer baking sheets to wire racks to cool, about 15 minutes.
• Once the cookies have cooled, spread one of them with the jam until evenly coated. Carefully set the other crust on top, pressing gently to adhere.
• Prepare the frosting: In a medium bowl, combine the confectioners' sugar with 2 tablespoons hot water; whisk to combine. The mixture should be as thick as loose honey; add additional hot water by the teaspoonful if needed to achieve the desired consistency. Drizzle on top of the pastry, spreading all the way to the edges in an even layer.
• Sprinkle immediately with dried raspberries or sprinkles. (The frosting can firm up fairly quickly, so you'll want to garnish it while the toppings can still stick.) Let sit until the frosting firms up, about 1 hour.
• Using a sharp knife, trim the edges of the pastry to form clean lines. (Reserve those to snack on.) Cut into squares or rectangles, in any size you fancy. Raspberry slices will keep a few days, covered, at room temperature - or in the refrigerator, if the weather is balmy (though they are best enjoyed at room temperature). If layering them for storage, separate each layer with parchment or wax paper to protect the frosting.

RASPBERRY BARS, HINDBæR SNITTER

Steps:

• In a large bowl, whisk together the flour and sugar.
• 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.
• 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.
• Place in a small bowl or a zip lock bag and in the refrigerator for1 hour.
• Preheat oven to 375 degrees F (175 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
• Divide dough in 2.
• 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.
• Place side by side on the baking sheet.
• Bake for about 20 to 25 minutes or until golden brown, the edges will be darker, that is ok.
• While still hot, trim edged with a sharp knife, cutting the darkest and uneven off.
• Transfer to a wire rack to cool.
• Prepare icing.
• Divide the raspberry jam between both cakes.
• 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.
• (use the parchment paper to lift one onto the other).
• Ice both cakes and sprinkle with your choice of topping.
• Cut each cake into 5 or 6 bars.
• Makes about 12 bars.

RASPBERRY BARS

Steps:

• In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts. , Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator.