Ingrédients pour Raspberry Bars Hindbr Snitter
- Unsalted Butter
- Powdered Sugar
- Vanilla Sugar
- All Purpose Flour
- 1 large egg
- 1 cup raspberry jam
- Egg Whites
- Candy Sprinkles
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Comment préparer Raspberry Bars Hindbr Snitter
- Whisk together 2 cups all-purpose flour and 1 cup granulated sugar in a large bowl.
- Cut 1 cup (2 sticks) cold unsalted butter into small pieces and cut into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Crack 1 large egg into the center of the crumb mixture. Gently knead the dough 4-5 times until it just comes together. Do not overwork.
- Place the dough in a small bowl or zip-top bag and refrigerate for 1 hour.
- Preheat oven to 375°F (190°C). Position rack in the middle of the oven.
- Line a baking sheet with parchment paper.
- Divide the dough in half. On a lightly floured surface, roll each half into an 8x13 inch rectangle, about ½ inch thick.
- Place the rectangles side-by-side on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown. The edges may be darker; this is okay.
- While still hot, trim the edges with a sharp knife, removing any dark or uneven parts.
- Transfer the bars to a wire rack to cool completely.
- Spread ½ cup raspberry jam evenly over each cooled shortbread rectangle.
- Using a sharp knife, cut each rectangle lengthwise in half. Gently place one half on top of the other to create a double-layered bar.
- Prepare your favorite icing (recipe not included). Ice the bars and sprinkle with desired toppings (e.g., powdered sugar, chopped nuts).
- Cut each bar into 5 or 6 pieces. Makes approximately 12 bars.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
147g
Fat
43g
Carbs
20g
