Raspberry Bars, Hindbær Snitter

In a large bowl, whisk together the flour and sugar.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Transfer to a lightly floured surface placing the egg in the middle and knead the dough gently four or five times till it just comes together. Do not overwork dough.
Place in a small bowl or a zip lock bag and in the refrigerator for1 hour.
Preheat oven to 375 degrees F (175 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
Divide dough in 2.
Roll each piece of dough into a rectangle that is about 8 inches (22 cm) by 13 inches (32 cm) and about 1/2 inches (1.25 cm) thick.
Place side by side on the baking sheet.
Bake for about 20 to 25 minutes or until golden brown, the edges will be darker, that is ok.
While still hot, trim edged with a sharp knife, cutting the darkest and uneven off.
Transfer to a wire rack to cool.
Prepare icing.
Divide the raspberry jam between both cakes.
With a sharp knife cut each cake down the middle following the longest edge and gently place the two halves on top of each other.
(use the parchment paper to lift one onto the other).
Ice both cakes and sprinkle with your choice of topping.
Cut each cake into 5 or 6 bars.
Makes about 12 bars.