Danish Raspberry Slices

Instructions

1. Prepare the dough
   In a large bowl, combine the flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Mix in the sugar. Add the egg and vanilla extract, then mix until the dough comes together. If it seems too dry, add 1-2 tablespoons of cold water.
2. Chill the dough
   Divide the dough into two equal portions, form each into a flat rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes or until firm.
3. Roll and bake
   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out each portion of dough to a rectangle about 1/4 inch (5mm) thick. Transfer to the prepared baking sheets and bake for 15-20 minutes until lightly golden. Allow to cool completely on the baking sheets.
4. Assemble the slices
   Once cooled, spread one rectangle evenly with raspberry jam. Place the second rectangle on top of the jam-covered one, pressing down gently to create a sandwich.
5. Prepare the icing
   In a medium bowl, mix the powdered sugar with lemon juice and enough water to create a thick but pourable icing. The icing should be white and opaque but able to spread across the surface.
6. Ice and decorate
   Pour the icing over the top rectangle and spread evenly. While the icing is still wet, sprinkle with your choice of decorations - traditionally colored sprinkles or for a more modern twist, crushed freeze-dried raspberries.
7. Cut into bars
   Allow the icing to set for about 30 minutes, then use a sharp knife to cut the pastry into rectangular bars, approximately 2 x 4 inches (5 x 10 cm) in size. For cleaner cuts, wipe the knife between slices.