Danish Raspberry Squares

Rasberry jam

• 5 ounces Raspberries
• 1 piece star anise
• 3 tablespoons sugar
• 2 splashes lemon juice
• 1 sprig lavender
• 5 tablespoons cold water

1. Put everything in a saucepan and cook for about 10-12 minutes until the juice gets thick and sticky.
2. Cool for at least 2 hours.

Butter shortcrust

• 6 ounces White flour
• 3 teaspoons white sugar
• 3 ounces cold butter
• 4 tablespoons cold water

1. Mix flour and sugar in a bowl.
2. Cut butter into squares and quickly cut them into the flour-sugar mix with a pastry cutter.
3. Add the water and using your clean cool hands quickly bring the dough together in a ball.
4. Wrap dough in cling film and refrigerate for at least 30 minutes.
5. Roll dough out on flour covered worktop. Shape it into a rectangle and cut that in two length wise. Bake for 15 minutes at 350 F.
6. While pastry is still hot cover one sheet with raspberry jam, place the other piece on top - turn it over as you do this, so the flat side is facing up.
7. Make a thick icing from icing sugar mixed with lemon juice. Cover the top of your rectangle with icing.
8. Cut the individual squares - eight in all - with a sharp knife. It's important this is done while the pastry is still warm - or it will splinter.
9. Decorate with sprinkles and/or dashes of raspberry jam.