Raspberry Bars, Hindbær Snitter

DIRECTIONS

• 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.