Prep 1 hr 10 mins
Cook 25 mins
Another favorite of my daughters. She still ask for it now and then when she is home on vacation. I have not tried freezing them, but they will keep in a cookie tin with parchment paper between them for a week. Mine never lasted that long. Prep time include cooling time.
- 14 tablespoons unsalted butter
- 300 ml powdered sugar
- 1 teaspoon vanilla sugar (not liquid)
- 600 ml all-purpose flour
- 1 egg
- 150 ml raspberry jam
- 400 ml powdered sugar
- 2 tablespoons egg whites
- 4 tablespoons candy sprinkles (optional)
- In a large bowl, whisk together the flour and sugar.
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
- Transfer to a lightly floured surface placing the egg in the middle and knead the dough gently four or five times till it just comes together. Do not overwork dough.
- Place in a small bowl or a zip lock bag and in the refrigerator for1 hour.
- Preheat oven to 375 degrees F (175 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
- Divide dough in 2.
- Roll each piece of dough into a rectangle that is about 8 inches (22 cm) by 13 inches (32 cm) and about 1/2 inches (1.25 cm) thick.
- Place side by side on the baking sheet.
- Bake for about 20 to 25 minutes or until golden brown, the edges will be darker, that is ok.
- While still hot, trim edged with a sharp knife, cutting the darkest and uneven off.
- Transfer to a wire rack to cool.
- Prepare icing.
- Divide the raspberry jam between both cakes.
- With a sharp knife cut each cake down the middle following the longest edge and gently place the two halves on top of each other.
- (use the parchment paper to lift one onto the other).
- Ice both cakes and sprinkle with your choice of topping.
- Cut each cake into 5 or 6 bars.
- Makes about 12 bars.
Nice recipe....I would love it better if the ingredients were listed in the order used in the directions....just to make it more user-friendly. Instead of rolling out two separate pieces of dough, I made one large piece in a 13x9 pan, then didn't need to do Step #10 (dark edges). It worked pretty slick! I made the layers, but thought as long as I was cutting, I'd have fewer edges to get darker. Made for *PARTY 2009*