Shortcrust pastry with raspberry jam recipe 30. January 2019

Mix flour and icing sugar. Divide the soft butter into smaller pieces and add the butter a little at a time. Break the egg into a glass, whip and pour into the dough. Gently gather the dough until it is even. Leave the dough in the refrigerator for a few hours. Divide the dough into two equally large pieces. Roll out both pieces into rectangle shape. The width of the rectangles will decide the width of the pastries. Bake both pieces in a preheated oven at 200°C until they get a golden colour. Place the newly baked pieces on a griddle to cool down. Make the icing by mixing icing sugar and a bit of boiled water. Cover one piece with Søstrene Grene’s organic raspberry jam and add a layer of icing and sprinkles on the other piece. The piece covered with icing is then placed face up on top of the piece with jam. Now slice the pastry into the wanted sizes. Tip: You can experiment with the flavours. Clara is particularly fond of strawberry jam, but Anna wants to try out apricot jam next time.