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Raspberry Shortbread Bars

Easy Raspberry Shortbread Bars

These raspberry shortbread bars feature a buttery shortbread crust layered with sweet raspberry jam and topped with a crumbly shortbread topping. Easy to make and perfect for dessert, tea time, or holiday baking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 bars
Course: Dessert
Cuisine: Américaine
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • Shortbread Dough
  • 1 cup 226g unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • Filling
  • 3/4 1 cup raspberry jam seedless or regular
  • Optional Topping
  • Powdered sugar for dusting

Equipment

  • Mixing bowl
  • Electric mixer or hand whisk
  • 8×8 inch baking pan
  • Parchment paper
  • Spatula
  • Measuring cups and spoons
  • Cooling rack
  • Knife for slicing

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. Make the dough
  3. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add vanilla extract and mix well.
  4. Add dry ingredients
  5. Mix in the flour and salt until a crumbly dough forms.
  6. Make the base
  7. Press about 2/3 of the dough evenly into the bottom of the prepared baking pan.
  8. Add raspberry layer
  9. Spread the raspberry jam evenly over the crust.
  10. Add crumble topping
  11. Crumble the remaining dough over the raspberry jam.
  12. Bake
  13. Bake for 30–35 minutes or until the top is lightly golden.
  14. Cool and slice
  15. Allow bars to cool completely before cutting into squares.
  16. Optional
  17. Dust with powdered sugar before serving.

Notes

Seedless raspberry jam gives a smoother texture.
Chill bars for cleaner slices.
Store in an airtight container for up to 4 days.