This unassuming little square of berry goodness and butter shortcrust can be found in every bakery in Denmark.
It's an afternoon favorite with a cup of tea or coffee. And so easy to bake yourself. - Andreadoria56 —Andreadoria56
Test Kitchen Notes
It always comes as a pleasant surprise when a dish that one assumes is so complicated it's best left to the professionals, can be made so easily and what's more, the flavors far exceed expectations. The filling cooks up fast and the lavender and star anise complement, without overpowering, the fresh raspberries. The shortcrust is baked to a golden perfection, and when the top layer is finally laid gently over the raspberry jam, Andreadoria56’s elegant pastry is something that can be enjoyed as a simple snack with a morning coffee or served alongside a scoop of ice cream for dessert. (I skipped the icing and just dusted the powdered sugar over the pastry.) - Panfusine —Panfusine
In This Recipe
Put everything in a saucepan and cook for about 10-12 minutes until the juice gets thick and sticky.
Cool for at least 2 hours.
Mix flour and sugar in a bowl.
Cut butter into squares and quickly cut them into the flour-sugar mix with a pastry cutter.
Add the water and using your clean cool hands quickly bring the dough together in a ball.
Wrap dough in cling film and refrigerate for at least 30 minutes.
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.
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.
Make a thick icing from icing sugar mixed with lemon juice. Cover the top of your rectangle with icing.
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.
Decorate with sprinkles and/or dashes of raspberry jam.