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Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Raspberry Shortbread Bars

March 19, 2015

Raspberry Shortbread Bars
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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. 

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.

Ingredients for Raspberry Shortbread Bars
Ingredients for Raspberry Shortbread Bars
Mix shortbread dough just until it starts to form a ball.
Mix shortbread dough just until it starts to form a ball.
Pat dough into pan, making a small border up the sides. Reserve about 1/4 of the dough for the topping.
Pat dough into pan, making a small border up the sides. Reserve about 1/4 of the dough for the topping.
These long, thin tart pans hold the same volume as a brownie pan. Spread a thin layer of jam or curd on the dough, then sprinkle the streusel on top.
These long, thin tart pans hold the same volume as a brownie pan. Spread a thin layer of jam or curd on the dough, then sprinkle the streusel on top.
Get creative! I made bars using an apple cinnamon bourbon jam made locally by the talented ladies of Jammit Jams and another batch using an English Lemon Curd.
Get creative! I made bars using an apple cinnamon bourbon jam made locally by the talented ladies of Jammit Jams and another batch using an English Lemon Curd.
Thanks Jammit for letting me use your delicious jam in some of my shortbread bars!
Thanks Jammit for letting me use your delicious jam in some of my shortbread bars!

Dig in to raspberry shortbread bars and be sure to share and tag your posts #diginwithdana. Recipe and ideas at diginwithdana.com

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and be sure to share and tag your posts #diginwithdana.

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★★★★★ 5 from 1 reviews

Raspberry Shortbread Bars

  • Author: Dana Gerard
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 16 1x
  • Category: Dessert
  • Cuisine: American
Raspberry Shortbread Bars

Shortbread crust plus raspberry filling equals a delicious two bite pie bar! Substitute any flavor jam or citrus curd for endless combinations. Use vegan butter for a vegan alternative.

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, at room temperature (226 gm) (vegan butter ok)
  • 3/4 cup granulated sugar (175 gm)
  • 1 teaspoon vanilla
  • 2 1/3 cups all-purpose flour (303 gm)
  • 1/2 teaspoon kosher salt
  • 8 – 10 oz raspberry jam (300 – 360 gm)
  • 2/3 cup granola with almonds (80 gm)
  • zest of 1 orange and 1 lemon, optional
  • 1/4 cup sliced almonds, optional (35 gm)
  • powdered sugar, for decoration

Instructions

  1. Preheat oven to 350 F. Spray a 9 inch square or brownie pan with cooking spray and line with parchment paper.
  2. Gather and measure all ingredients.
  3. Using a handheld or electric mixer with the paddle attachment, combine butter and sugar on medium speed for two to three minutes. Add in vanilla.
  4. In a separate bowl, sift together flour and salt. Turn mixer on low and add flour to butter mixture one third at a time. Scrape down sides of bowl as needed. Mix just until flour disappears and dough starts to form into a ball.
  5. Set dough onto a piece of parchment paper on your work surface. Reserve a fourth of the dough for the topping. Gently pat the remaining dough evenly into the square pan lined with parchment with a 1/4 inch rim ( of dough) up the sides. Spread the jam, leaving a 1/4 inch border on all four sides. In a small bowl, use your fingers to gently crumble the remaining dough and combine it with the granola, orange and lemon zest. Sprinkle the crumble mixture over the jam (you may not need to use all of it), covering most of the surface. Sprinkle almonds on top, if desired.
  6. Bake for 40 -45 minutes, until edges and topping are golden.
  7. Let cool completely. Cut into 12- 16 squares. Sprinkle with powdered sugar, optional.

Notes

Adapted from Ina Garten

 

Can be made...

Gluten FreeHealthyVeganVegetarian

1 Comment

Comments

  1. Dana says

    November 18, 2015 at 12:45 PM

    Reader Favorite! Great, easy party dessert you can make ahead and freeze!

    ★★★★★

    Reply

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Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

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