These rich raspberry shortbread bars are adapted from one of my cooking idols, Ina Garten.
Recently, I was asked to cater a dessert platter for twenty so I decided to write a series including this shortbread bar, about two bite desserts. That way I could make the desserts AND share them with you too.
Traditional English shortbread is a a simple 1:2:3 ratio: one part sugar, two parts butter and three parts flour (by weight). To make this recipe vegan, use unsalted vegan butter instead of regular unsalted butter.Â
Shortbread provides a sweet, crumbly crust you just pat into a brownie pan. Spread your favorite jam, jelly or citrus curd on top, then sprinkle with a streusel topping made from shortbread dough, granola, citrus zest and almonds.
If you have read about some of my other recipes, you know I love variety. Make this shortbread ANY flavor; I have made apple, lemon, mixed berry and raspberry! Best of all, you can put this recipe together in about twenty minutes. Because the shortbread is so rich, one batch yields 16 small bars.  To double the recipe, use a quarter sheet pan and make 32 bars. It’s part cookie, part pie and totally delicious.
Dig in to raspberry shortbread bars
and be sure to share and tag your posts #diginwithdana.
[tasty-recipe id=”7621″]
Reader Favorite! Great, easy party dessert you can make ahead and freeze!