Sweet, chewy, firm and soft all at once Raspberry Almond Shortbread Bars are your new go to easy bake bar. An easy shortbread recipe, some good quality jam and flaked almonds are all you need.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 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.
Notes
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.