Raspberry Bars Hindbr Snitter
Delight your taste buds with Raspberry Bars Hindbærsnitter, a classic Scandinavian treat that pairs buttery, crumbly shortbread with a luscious layer of raspberry jam. These visually striking bars are topped with a silky powdered sugar glaze and can be adorned with festive sprinkles for a charming touch. Perfectly balanced between sweet and tart, the recipe features high-quality raspberry jam for vibrant flavor and a rich, flaky pastry made with cold butter and egg yolks for ultimate tenderness. Ready in under an hour, this easy yet elegant dessert is ideal for entertaining, holidays, or as a decorative addition to an afternoon tea. Experience the taste of Nordic tradition with every bite of these delightful raspberry bars!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 200 grams Unsalted butter (cold, diced)
- 100 grams Powdered sugar
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 300 grams Raspberry jam (high quality)
- 120 grams Powdered sugar (for glazing)
- 1.5 tablespoons Water (for glazing)
- 2 tablespoons Sprinkles (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
In a large bowl, combine the all-purpose flour and powdered sugar. Add the cold, diced butter.
Using your fingertips or a pastry cutter, rub the butter into the flour mixture until you achieve a coarse, crumbly texture.
Add the egg yolks and vanilla extract to the bowl. Mix until the dough just comes together, being careful not to overwork it.
Divide the dough into two equal portions. Shape each portion into a rectangular disk, wrap in plastic wrap, and refrigerate for 15 minutes.
Roll out one portion of the dough between two sheets of parchment paper into a rectangle approximately 30 cm x 20 cm (12 inches x 8 inches). Transfer to the baking sheet and remove the top layer of parchment paper.
Spread the raspberry jam evenly over the rolled-out dough, leaving a small border around the edges.
Roll out the second portion of dough as described earlier. Carefully place it over the raspberry jam layer, pressing gently to seal the edges.
Using a fork, prick the top layer of dough to allow steam to escape while baking.
Bake in the preheated oven for 12-15 minutes, or until the top is lightly golden. Remove from the oven and allow to cool completely on the baking sheet.
In a small bowl, mix the powdered sugar and water to create a smooth glaze. Drizzle or spread the glaze over the cooled pastry.
If desired, sprinkle festive sprinkles over the glaze while it is still wet.
Once the glaze sets, carefully cut the pastry into bars or diamond shapes. Store in an airtight container and enjoy!
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 32.5 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
