Danish Raspberry Squares

1. 1

   Put everything in a saucepan and cook for about 10-12 minutes until the juice gets thick and sticky.

2. 2

   Cool for at least 2 hours.

3. 3

   Mix flour and sugar in a bowl.

4. 4

   Cut butter into squares and quickly cut them into the flour-sugar mix with a pastry cutter.

5. 5

   Add the water and using your clean cool hands quickly bring the dough together in a ball.

6. 6

   Wrap dough in cling film and refrigerate for at least 30 minutes.

7. 7

   Roll dough out on flour covered worktop. Shape it into a rectangle and cut that in two length wise. Bake for 15 minutes at 350 F.

8. 8

   While pastry is still hot cover one sheet with raspberry jam, place the other piece on top - turn it over as you do this, so the flat side is facing up.

9. 9

   Make a thick icing from icing sugar mixed with lemon juice. Cover the top of your rectangle with icing.

10. 10

    Cut the individual squares - eight in all - with a sharp knife. It's important this is done while the pastry is still warm - or it will splinter.

11. 11

    Decorate with sprinkles and/or dashes of raspberry jam.

No additional tips available.