Description
These Raspberry Streusel Shortbread Bars combine a buttery shortbread base with a sweet and tangy raspberry jam filling, topped off with a crunchy cinnamon-spiced streusel and crumbled shortbread for a delightful dessert or snack. Perfectly baked to golden perfection, these bars are easy to prepare and sure to satisfy your craving for a fruity, buttery treat.
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
- Remaining shortbread dough for crumbling (approximately 1/3 of the dough)
Raspberry Jam Layer
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang to easily remove the bars after baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth texture for your shortbread base.
- Add Vanilla, Flour, and Salt: Mix in the vanilla extract. Gradually add the two cups of flour and salt, stirring gently until just combined to form the shortbread dough without overworking it.
- Form the Shortbread Base: Take about two-thirds of the dough and press it evenly into the prepared baking pan, creating an even bottom layer for your bars.
- Spread Raspberry Jam: Evenly spread the raspberry jam over the shortbread base to provide a sweet and fruity middle layer.
- Prepare Streusel: In a separate bowl, combine the half cup of flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Streusel Topping: Sprinkle the streusel mixture evenly over the raspberry jam layer, adding a crunchy and flavorful crust.
- Add Remaining Shortbread Dough: Crumble the remaining one-third of the shortbread dough over the streusel to create a crumbly top layer.
- Bake the Bars: Bake for 35-40 minutes or until the top is golden brown and the raspberry jam is bubbly, indicating the bars are fully cooked.
- Cool and Serve: Allow the bars to cool completely in the pan before lifting them out via the parchment overhang and cutting into 12 bars for serving.
Notes
- For best results, use seedless raspberry jam to avoid seeds interfering with the texture.
- Ensure the butter for the streusel topping is cold to achieve a crumbly texture.
- Allow the bars to cool completely before cutting to maintain clean edges.
- You can substitute raspberry jam with other fruit jams like strawberry or apricot for variation.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
