DANISH RASPBERRY SLICE
This traditional Danish treat is simply scrumptious: two layers of sweet shortcrust pastry are sandwiched with raspberry jam then smothered with thick white icing and scattered with sprinkles.
350g plain flour
200g butter, chilled, cut into cubes 125g icing sugar
Seeds from 1 vanilla pod
(or 1 teaspoon vanilla paste) 1 egg
2-3 tablespoons chilled water
1 cup raspberry jam
250g icing sugar
1 teaspoon vanilla extract Confectionary sprinkles or crushed
freeze-dried raspberries for garnish
Place flour, butter and icing sugar in a food processor and mix to crumb stage. Add vanilla seeds and egg. Using the pulse button, mix in cold water until the dough starts to hold together.
Tip dough onto a piece of plastic wrap and form into a brick, enclosing it in plastic. Chill at least 30 minutes.
Cut brick in half and roll out the first piece of dough on a floured surface into a rectangle about 14 x 32cm. Trim the edges to make them straight. Repeat with the second piece of dough.
Place rectangles on a lined oven tray and chill 15 minutes.
Heat oven to 200°C. Bake pastry 10-15 minutes or until just golden (do not over-bake as this makes the slice difficult to cut). Take from oven and leave to cool 5 minutes.
Spread jam evenly over 1 piece of pastry. Top with the second piece of pastry.
Make the icing by combining icing sugar and vanilla with enough hot water to make a thick, spreadable mixture. Spread over the top of the pastry.
Using a sharp knife, cut into bars or wedges and scatter with sprinkles or crushed raspberries. Slice will keep for several days in an airtight container in a cool spot. Makes about 16 pieces