Raspberry Shortbread Bars Recipe Demonstration - Joyofbaking.com

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: canned raspberries

Frozen raspberries are often more affordable and available year-round.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

Preheat the oven to 350°F (180°C).

Butter a 9-inch square baking pan using a pastry brush.

In a mixing bowl, cream together 1 cup of unsalted butter until creamy and smooth.

Add 1/3 cup of light brown sugar and 1 teaspoon of vanilla extract, then mix until combined.

In a separate bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of kosher salt.

Gradually add the dry ingredients to the butter mixture, mixing until it starts to clump together.

Take out 2/3 of the batter (about 370 grams) and press it into the bottom of the prepared baking pan to form the crust.

Prick the crust with a fork to prevent puffing during baking.

Bake the crust for 16-18 minutes or until lightly browned, rotating the pan halfway through.

Spread 1 cup of raspberry jam evenly over the baked crust, leaving a small border around the edges.

Crumble the remaining batter over the jam in clumps, ensuring some jam is visible.

Return the pan to the oven and bake for 25-30 minutes or until the top is golden brown, rotating halfway through.

Remove from the oven and let cool in the pan for about 5 minutes before cutting into bars.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens