Raspberry Snickers

  • 15 minutes
  • 10 pcs.
Rated 4 out of 5


  • Dough
  • 250 g wheat flour
  • 70 g icing sugar
  • 1 tsp. baking powder
  • 1 tsp. vanilla powder
  • 150 g room temperature butter
  • 2 tbsp. water
  • Also
  • 1 glass raspberry jam
  • 1 egg white
  • 180 g icing sugar
  • Svansø Freeze-dried raspberries


Sift together the wheat flour, icing sugar, baking powder and vanilla powder and place in a food processor. Add the butter in cubes and blend a few times. Then add water and combine the dough by blending again.

Wrap the dough in cling film and refrigerate for 30 minutes.

Turn the oven to 180°C convection.

Roll out the dough on a floured board to a thickness of 2-3 mm. Cut out as many cakes as you can using a mould. Gather up the rest of the dough and repeat.

Place all the cakes on a baking tray lined with baking paper. Bake in the oven for about 8-10 minutes until golden - not dark, but slightly light.

Transfer the cookies to a wire rack and let them cool completely.

Spread 1 tsp. raspberry jam on half of the cookies on the "ugly" side (the one that faced down towards the baking sheet during baking).


Beat an egg white until it is completely foamy and then mix it with icing sugar.

Add 1 tsp. glaze on the other cookie and sprinkle with freeze-dried raspberries before the glaze sets.

Finally, assemble the cake by placing the biscuit with icing on top of the part smeared with jam.

Product in the recipe


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