Description
Delight in these Raspberry Streusel Shortbread Bars, featuring a buttery shortbread base, a layer of sweet raspberry jam, and a crumbly cinnamon-spiced streusel topping. Perfectly balanced with a tender texture and fruity burst, these bars make an irresistible treat for any occasion.
Ingredients
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until the mixture becomes light and fluffy, which helps create a tender shortbread.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract. Gradually add the flour and salt to the butter mixture, stirring until just combined to form the shortbread dough — avoid overmixing to maintain crumbly texture.
- Form the Base Layer: Press approximately two-thirds of the dough evenly into the prepared baking pan, pressing firmly to create an even, compact shortbread base.
- Spread Raspberry Jam: Evenly spread the raspberry jam over the shortbread base layer, ensuring it reaches all corners for balanced flavor distribution.
- Prepare Streusel: In a separate bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Use a pastry cutter or your fingers to cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Apply Streusel Topping: Sprinkle the prepared streusel evenly over the raspberry jam layer, covering it completely.
- Add Top Crumbles: Crumble the remaining one-third of the shortbread dough over the streusel layer, distributing the pieces evenly to create a textured top.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the top layer turns golden brown and the jam is bubbly, indicating the bars are fully cooked.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out and cut into 12 bars for serving.
Notes
- For a seedless jam, strain the raspberry preserves before spreading if preferred for a smoother texture.
- Ensure the butter for the streusel topping is cold to achieve a crumbly texture rather than a doughy one.
- Chilling the dough briefly before pressing into the pan can help prevent shrinkage during baking.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To enhance flavor, add a teaspoon of fresh lemon zest to the raspberry jam before spreading.
