Recipe: Hindbærsnitter

 - (shortcrust pastry with raspberry jam)

 

This recipe gives about 20 round shortcrust pastries.


Ingredients:

 

1 tsp vanilla sugar

70 g icing sugar

150 g butter (room temperature)

250 g flour

1 tsp baking powder

½ dl water

 

about 200 g raspberry jam

 

about 200 g icing sugar

a bit of water

 

sprinkles of your choice

 

Instructions:

 

In a mixing bowl combine your vanilla sugar, icing sugar, butter, flour and baking powder. Add the water and knead the dough until it is nice and firm.
Place the shortcrust pastry in the fridge for 30 minutes.
Take your pastry out of the fridge and plave it on a floured surface. Roll it out until it is about 3 mm thick.
Cut out the pastry into circles, about 8 cm in diameter. You will need 2 pastry-circles per hindbaersnitte.
Layer the pastry-circles on a baking tray with baking paper. Bake them in the oven for about 8 minutes at 190 degrees celcius.
(It is okay if they do not look 100% cooked.)
Scatter half of the pastry-circles over the table. They will be used as bottoms to your hindbaersnittes. Add 1½ tsp raspberry jam on top of every bottoms. Finish the hindbaersnitte by putting another pastry-circle on top of the jam.

Now you need to make the icing. It is pretty simple, just mix your icing sugar with a little bit of water. Do not let it be too fluid!

Spread the icing on top of your hindbaersnittes and sprinkle your sprinkles of choice right after.

 

Put the finish results in in the refrigerator to set.

 

Enjoy your homemade hindbaersnittes for the next few days, and serve them with a nice cup of coffee or your favourite tea.

 

happy baking!

 

My little brother do not like jam, so I made a few with
Nutella in the middle instead of jam.