Description
Delicious Raspberry Streusel Shortbread Bars featuring a buttery shortbread base, a layer of sweet raspberry jam, and a crumbly cinnamon streusel topping. Perfectly balanced between tart and sweet, these bars are a delightful treat for any occasion.
Ingredients
Scale
Shortbread Base
- 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 Oven: Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make Shortbread Dough: Cream together the softened butter and granulated sugar in a large bowl until light and fluffy. Mix in the vanilla extract. Gradually add the flour and salt, mixing until just combined to form the shortbread dough.
- Form Base Layer: Press about two-thirds of the dough evenly into the prepared pan to form the base layer.
- Add Raspberry Jam: Spread the raspberry jam evenly over the shortbread base layer.
- 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 evenly over the raspberry jam layer.
- Add Remaining Dough: Crumble the remaining shortbread dough over the streusel topping to create a crumbly top layer.
- Bake: Bake the bars in the preheated oven for 35-40 minutes, or until the top is golden brown and the jam is bubbly.
- Cool and Serve: Allow the bars to cool completely in the pan before using the parchment paper overhang to lift them out. Cut into 12 bars and serve.
Notes
- Use seedless raspberry jam for a smoother texture and easier spreading.
- Make sure the butter for the streusel topping is cold to achieve a crumbly texture.
- Allow the bars to cool completely so they firm up and cut cleanly.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
