Description
These Raspberry Streusel Shortbread Bars combine a buttery shortbread base with a sweet and tangy raspberry jam layer, topped with a crumbly cinnamon streusel and a crumble shortbread topping. Baked until golden and bubbly, they make an irresistible dessert or snack perfect for any occasion.
Ingredients
Scale
Shortbread Base and Topping
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Filling
- 1 cup raspberry jam (seedless preferred)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper, making sure to leave an overhang for easy removal of the bars later.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
- Make Shortbread Dough: Add the vanilla extract, then gradually incorporate the flour and salt, mixing just until combined to form a shortbread dough without overworking it.
- Form Base Layer: Press about two-thirds of the shortbread dough evenly into the bottom of the prepared pan, creating the foundation for your bars.
- Spread Raspberry Jam: Evenly spread the raspberry jam over the pressed shortbread base layer, providing a sweet and tangy filling.
- Prepare Streusel Topping: In a separate bowl, combine the flour, brown sugar, and ground cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Streusel Layer: Sprinkle the streusel mixture over the raspberry jam layer evenly.
- Top with Remaining Dough: Crumble the remaining one-third of the shortbread dough over the streusel layer to form a crumbly top layer.
- Bake the Bars: Bake in the preheated oven for 35 to 40 minutes or until the top is golden brown and the jam layer is bubbly, signalling that the bars are cooked through.
- Cool and Serve: Allow the bars to cool completely in the pan before lifting them out using the parchment overhang and cutting into 12 bars.
Notes
- Use seedless raspberry jam for a smoother texture that spreads easily.
- Make sure the butter for the streusel is cold to achieve a crumbly texture.
- Allow the bars to cool completely before cutting to prevent the jam from oozing.
- Parchment paper overhang makes removing bars from the pan easier.
- You can substitute raspberry jam with other berry jams if desired.
