Deliciously simple raspberry shortbread bars are a melt-in-your-mouth shortbread base, sweet, tangy raspberry jam all topped off with more shortbread and crispy almonds.
Imagine your favourite sweet raspberry jam sandwiched between two buttery layers of shortbread.
Ingredients for raspberry shortbread bars
To get a simple shortbread base, that goes all golden on the bottom and is full of buttery flavour, you just need a handful of ingredients for the whole recipe.
- Butter: Unsalted is perfect but if you use salted, make sure to leave out the additional salt called for.
- Sugar: Just regular white sugar is perfect. Brown sugar will work.
- Flour: Regular plain or all-purpose flour is what you need.
- Cornflour / cornstarch: This is the bit that makes this shortbread so melt-in-the-mouth.
- Salt: This intensifies all the flavours but leave it out if using salted butter.
- Flaked almonds: You can also use slivered or roughly chopped almonds or other nuts if you prefer.
- Raspberry jam / preserves: Use a good quality one since the flavours here are very simple. I love St Dalfour but any good chunky jam will be great.
How to make them
A few simple steps and you’ll have this simple yet delicious dessert ready to serve.
- Beat together butter and sugar until creamy. Then you add the rest of the ingredients and mix until it starts clumping.
- Press 2/3 of the shortbread mixture the base of an 8″ x 8″ baking tin like this one or something of a similar size. Bake for 15 minutes.
- Spread that luscious jam over the slightly cooled base.
- Scatter over the remaining shortbread dough and flaked almonds, then bake again to finish.
These raspberry shortbread bars are so simple but the tip for the best flavour is to make sure it’s turning golden before you remove it from the oven. That buttery goodness really shines through.
Can these be made ahead
Yes, you can make this jammy shortbread slice ahead of time. The dough can be made a couple of days in advance then bake as per the recipe.
You can also bake the base layer, let it cool, then add the toppings and cover for 2-3 days in the fridge. Then do the final bake when needed.
It can also be frozen baked or unbaked. While you can put it all together without baking the base, the best texture and flavour happens when that base is pre-baked.
More amazing bars and slices
Bars are one of my favourite things to make. Wonderful layers of flavour, they’re also portable, easy to serve and generally easy to make.
These Caramel Chocolate Chip Cookie Bars are my favourite with two layers of chocolate chip cookies sandwiching gooey caramel.
Now the only decision left is how many pieces to cut them into. Respectable 16, sensible 12 or totally delectable 8, maybe?
More recipes you’ll love
- Lemon Blueberry Shortbread Bars
- Honey Almond Slice
- Carrot Cake Bars
- Chewy Caramel Coconut Bars
- Strawberry Cheesecake Bars
- Coconut and Raspberry Cake
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- 226 g unsalted butter, softened (8oz / 2 sticks)
- 100 g caster (superfine) sugar (3.5oz / ½ cup)
- 260 g plain (all-purp) flour (2 cups / 9.2oz)
- 40 g cornflour (cornstarch) (⅓ cup / 1.4oz)
- ¾ teaspoon salt
- ½ cup flaked almonds (50g / 1.8oz)
- 1 cup raspberry jam (300g / 10.5oz)
For best results, always weigh ingredients where a weight is provided
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8×8 inch baking tin with baking paper.
- In a medium bowl (or the bowl of a stand mixer with paddle attachment), beat the butter and sugar until pale and creamy.
- Add the flour and cornflour and beat until it starts clumping.
- Scatter ⅔ of the dough into the tin and gently press out with your fingers until there are no gaps.
- Bake for 15 minutes, then let cool for 5-10 minutes.
- Gently spread over the raspberry jam.
- Scatter the remaining dough and almonds all over the top.
- Bake for a further 30-35 minutes or until it’s turning golden on top.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Let the bars cool completely before cutting – chilled is best for neat slices. They’re best eaten at room temperature.
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