Danish Raspberry Bars (Hindbærsnitter) 丹麦山莓夹心饼干 | Danish Dessert Recipe | Not Pop-Tarts

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: mixed berries

Frozen berries are often less expensive and available year-round.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while providing sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 350°F (175°C).

Grease a baking pan with butter or line it with parchment paper.

Cream together butter, sugar, and brown sugar in a mixing bowl until light and fluffy.

Add eggs and vanilla extract, mixing until well combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Spread half of the batter evenly into the prepared baking pan.

In a small saucepan, combine raspberries, powdered sugar, lemon juice, and cornstarch over medium heat.

Cook until the raspberries break down and the mixture thickens, about 5-7 minutes.

Spread the raspberry mixture over the batter in the pan.

Dollop the remaining batter over the raspberry filling, creating a marbled effect.

Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick comes out clean.

Allow to cool in the pan before cutting into bars.

Dust with additional powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens