January 24, 2017

Scandinavian Raspberry Squares

Recipe: Brontë Aurell

Try this recipe for Raspberry Squares or Hindbærsnitter from the cookbook ScandiKitchen: Fika & Hygge.
4-Fika&Hygge-bookIt’s essential that [these raspberry squares] are cut with a sharp knife or the pastry will crack. If you are having trouble with it, leave it for a bit to cool and the crispiness will lessen and you can cut the pieces easier. Do do use a good quality, high fruit content jam for this cake — cheaper jams have too high sugar content and the fruit flavor will be lost among all the sweetness and icing. You can also add freshly squashed raspberries to your jam to give it even more fresh flavor.


  • 1 portion of sweet pastry dough
  • 200 g good quality raspberry jam
  • 300 g icing sugar
  • Sprinkles


Yield: 12-16 Pieces

  1. Turn oven to 175ºC and line two baking trays.
  2. Split the dough in two equal portions. Roll each portion to 2 even sized rectangles, around 3 mm thick, each, of approx. 30 x 30 cm (this is easiest if you roll the dough on baking paper). Ensure the shapes are same size as you will be layering them later.
  3. Prick the surfaces with a fork to prevent the dough from forming air bubbles as they bake.
  4. Bake for about 10-12 minutes or until slightly golden.
  5. Remove from oven and set aside to cool.
  6. On one of the sheets, spread jam in a generous, even layer.
  7. Very carefully, slide the other piece on top — using the baking paper as a guide, slide the top over so it sits exactly on top of the base. Be careful not to break it — it can happen quickly and if it is in pieces it makes the pieces harder to cut afterwards.
  8. Once the top has cooled, mix icing sugar and 1-3 tbsp hot water together to form a smooth paste. The amount of water depends on your sugar – you may need a bit more or less. If the paste is too thick, add a few drops more water. To thin, a bit more icing sugar. You are looking for the consistency of runny honey.
  9. Spread the icing on top of the top layer – evenly covered all over. Top with sprinkles and leave until dry.
  10. Using a very sharp knife, cut the edges off to make straight sides, then cut into equal pieces (12-16 pieces, depending how big you like them).

Excerpted from ScandiKitchen Fika & Hygge by Brontë Aurell, published by Ryland Peters & Small, $32.95. Copyright © 2016. Photography © Peter Cassidy. Used with permission by the publisher.