Danish Raspberry Squares

Directions

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.