Description
These Raspberry Streusel Shortbread Bars are a delightful treat that combines buttery shortbread with sweet raspberry preserves and a crunchy nut topping. Perfect for a cozy afternoon tea or a sweet ending to any meal.
Ingredients
Shortbread Base:
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
Filling and Topping:
- ¾ cup raspberry preserves
- ½ cup chopped almonds or pecans (optional)
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang.
- Prepare Shortbread: Cream the softened butter and granulated sugar until light and fluffy. Mix in the vanilla, then gradually add the flour and salt to form a soft dough.
- Assemble Bars: Press two-thirds of the dough into the pan, spread raspberry preserves over it, crumble the remaining dough on top, add nuts if desired.
- Bake: Bake for 35–40 minutes until golden and bubbly. Cool completely, then slice into bars and dust with powdered sugar.
Notes
- Try blackberry, strawberry, or apricot preserves for a flavor variation.
- Store bars at room temperature for up to 2 days or refrigerate for up to 5 days.
