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.

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Mix in the vanilla extract, then gradually add the all-purpose flour and salt. Mix until the dough just comes together.

Step 4

Reserve about 1 cup (approximately 200g) of the dough for the crumble topping. Set it aside.

Step 5

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.

Step 6

Spread the raspberry preserves evenly over the shortbread base, leaving about a 1/4-inch border around the edges.

Step 7

Crumble the reserved dough over the raspberry layer, creating uneven pieces for a rustic look.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the crumble topping is lightly toasted.

Step 9

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.

Step 10

Optional: Dust with powdered sugar for an elegant finish before slicing into bars or squares. Serve and enjoy!

Nutrition Facts

Serving size	786.7 grams (786.7g)

Amount per serving	% Daily Value*
Calories	3379

Total Fat 196.70g	252%
Saturated Fat 113.50g	568%
Polyunsaturated Fat NaNg
Cholesterol 500mg	167%
Sodium 690mg	30%
Total Carbohydrate 383.40g	139%
Dietary Fiber 20.90g	75%
Total Sugars 142.40g
Protein 32.60g	65%

Vitamin D 0IU	0%
Calcium 90mg	7%
Iron 14mg	77%
Potassium 379mg	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.

Source of Calories

Fat: 51.5%

Protein: 3.8%

Carbs: 44.7%