Danish Raspberry Bars

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120g) raspberry jam 1/2 cup (120g) raspberry jam
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons (30ml) milk 2 tablespoons (30ml) milk
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 33g, 16g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
3. 3.
   Gradually add cold water, 1 tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick.
5. 5.
   Spread the raspberry jam evenly over one half of the dough, leaving a small border around the edges.
6. 6.
   Fold the other half of the dough over the jam-covered half and gently press the edges to seal.
7. 7.
   Transfer the dough to the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
8. 8.
   Remove from the oven and let it cool completely on a wire rack.
9. 9.
   In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bars.
10. 10.
    Allow the glaze to set before cutting the bars into rectangular pieces.
11. 11.
    Serve and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky pastry texture.
• Raspberry jam — Choose a high-quality raspberry jam for the best flavor and consistency.
• Powdered sugar — Sift the powdered sugar before whisking it with the milk and vanilla extract to avoid lumps in the glaze.

Tips & Tricks

• For a twist, add a sprinkle of chopped almonds or hazelnuts on top of the glaze.
• If you prefer a sweeter glaze, add a little more powdered sugar.
• These bars can be stored in an airtight container at room temperature for up to 3 days.
• Serve the bars with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Experiment with different fruit fillings such as strawberry or apricot for variety.

Serving advice

Serve the Danish Raspberry Bars as a delightful accompaniment to a cup of tea or coffee. They can also be enjoyed as a sweet treat on their own.

Presentation advice

Arrange the bars on a serving platter, allowing the glaze to drizzle down the sides for an elegant presentation. Dust a little powdered sugar on top for an extra touch of beauty.