Five Ingredient Raspberry Shortbread Bars Recipe

Introduction

These Five Ingredient Raspberry Shortbread Bars are a simple yet delightful treat that combines buttery shortbread with sweet, fruity raspberry jam. With minimal ingredients and easy steps, they’re perfect for a quick homemade dessert or snack.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 cup raspberry jam
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Step 2: In a mixing bowl, combine the softened butter, sugar, flour, and salt. Mix until the ingredients form a crumbly dough.
3. Step 3: Take about two-thirds of the dough and press it evenly into the bottom of the prepared pan, packing it tightly.
4. Step 4: Spread the raspberry jam evenly over the pressed dough layer.
5. Step 5: Crumble the remaining one-third of the dough over the raspberry layer, distributing the crumbles evenly.
6. Step 6: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
7. Step 7: Remove from the oven and let cool in the pan for about 10 minutes. Use the parchment paper overhang to lift the bars out and cool completely on a wire rack before cutting into bars.

Tips & Variations

• For a twist, try using other fruit preserves like apricot or strawberry instead of raspberry jam.
• Chill the dough slightly if it feels too soft to handle easily.
• Sprinkle a little coarse sugar on top before baking for added crunch and sweetness.
• If you prefer a more intense raspberry flavor, mix a few fresh or frozen raspberries into the jam before spreading.

Storage

Store the shortbread bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat gently in a low oven or enjoy them cold; they remain delicious either way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of jam?

Using frozen raspberries alone won’t hold together well as a layer. It’s best to use jam or preserves for the proper texture and sweetness. If you want fresh raspberries, consider mixing them with some sugar and cooking them down to make a quick jam.

Can these bars be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure the blend contains xanthan gum or another binder to help the dough hold together properly.

Five Ingredient Raspberry Shortbread Bars Recipe

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★★★★★

4.6 from 89 reviews

These Five Ingredient Raspberry Shortbread Bars combine a buttery, crumbly shortbread base with a sweet and tangy raspberry jam layer, topped with a crisp shortbread crumble. This easy-to-make dessert is perfect for a quick treat or sharing at gatherings, requiring minimal ingredients and simple preparation.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 ½ cups All-purpose flour
• ½ cup Unsalted butter, softened
• ½ cup Granulated sugar
• ¼ teaspoon Salt

Filling

• 1 cup Raspberry jam (preserves)

Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the bars later.
2. Make the Dough: In a mixing bowl, combine the softened unsalted butter, granulated sugar, all-purpose flour, and salt. Mix thoroughly until the ingredients form a crumbly dough texture.
3. Press the Dough: Take about two-thirds of the crumbly dough and press it firmly and evenly into the bottom of the prepared baking pan, making sure it is packed tightly to form a solid base layer.
4. Add Raspberries: Spread the raspberry jam evenly over the pressed shortbread dough, ensuring a generous and consistent layer across the entire surface.
5. Crumble the Remaining Dough: Take the remaining one-third of the dough mixture and crumble it evenly over the raspberry jam layer to create a crunchy topping.
6. Bake the Bars: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the crumbled topping is golden brown and the shortbread is cooked through.
7. Cool and Cut: Remove the pan from the oven and let it cool in the pan for about 10 minutes. Then lift the entire block out using the parchment overhang and place it on a wire rack to cool completely. Once cooled, cut into approximately 12 bars.

Notes

• Make sure the butter is softened to room temperature for easier mixing.
• Use seedless raspberry jam or preserves for a smoother texture.
• Pressing the dough firmly will help achieve a sturdier bar that holds together well.
• Cooling completely before cutting prevents the bars from crumbling.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: raspberry shortbread bars, five ingredient dessert, easy shortbread recipe, raspberry jam bars, simple baking recipe