Hindbearersnitten

Ingredients for 1 servings:

• 200 g butter
• 150 g powdered sugar
• 1 packet of vanilla sugar
• 350 g wheat flour
• 1 egg(s)
• 200 g icing sugar, for the glaze
• 2 tbsp water
• 175 g jam (raspberry), preferably without seeds
• Sugar sprinkles or sugar pearls

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

10 Danish raspberry slices

Cut the butter into small pieces. Add the flour, powdered sugar, vanilla sugar, and egg, and knead everything together. Cover the dough and refrigerate for about an hour. Roll it out on a 40 x 30 cm baking sheet lined with baking paper and bake at 175 degrees Celsius for about 25 minutes. Once the dough has cooled slightly, quarter it lengthwise to form four rectangles. Make a glaze with water and powdered sugar. Spread the jam on two of the sheets and cover the other two with the glaze. Place one sheet of glazed jam on top of each sheet of jam. Cut each sheet into five slices, making ten slices. If you like, you can sprinkle the slices with colored sugar pearls.