Raspberry Shortbread
Indulge in the irresistible layers of buttery sweetness with this Raspberry Shortbread recipe! Featuring a tender, melt-in-your-mouth shortbread crust topped with luscious raspberry preserves and finished with a golden crumble, this dessert strikes the perfect balance between rich and fruity. Ideal for potlucks, afternoon tea, or an elegant treat to serve at gatherings, these bars are as stunning as they are delicious. With simple pantry ingredients like unsalted butter, vanilla, and all-purpose flour, this recipe comes together in just 15 minutes of prep time, while the added touch of a powdered sugar garnish makes it effortlessly beautiful. Whether enjoyed fresh out of the oven or saved for a sweet snack later, these raspberry shortbread bars will quickly become a crowd favorite.
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Recipe Information
Ingredients
- 226 g Unsalted butter
- 150 g Granulated sugar
- 1 tsp Vanilla extract
- 300 g All-purpose flour
- 0.25 tsp Salt
- 240 g Raspberry preserves
- 15 g Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal later.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract, then gradually add the all-purpose flour and salt. Mix until the dough just comes together.
Reserve about 1 cup (approximately 200g) of the dough for the crumble topping. Set it aside.
Press the remaining dough evenly into the prepared baking pan to form the shortbread base. Use your fingers or the bottom of a flat measuring cup to press it firmly.
Spread the raspberry preserves evenly over the shortbread base, leaving about a 1/4-inch border around the edges.
Crumble the reserved dough over the raspberry layer, creating uneven pieces for a rustic look.
Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the crumble topping is lightly toasted.
Remove the raspberry shortbread from the oven and allow it to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the shortbread out of the pan.
Optional: Dust with powdered sugar for an elegant finish before slicing into bars or squares. Serve and enjoy!
Nutrition Facts
Calories |
3379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 383.4 g | 139% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 142.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
