raspberry shortbread squares

Growing up, my mother had a cookbook put out by a local church group called “I Cook, You Clean”. Amidst all the casseroles and Jello salad recipes, there was this little gem for raspberry bars. The crust was a mix of boxed cake mix and a ton of butter with Kroger brand raspberry jam poured on top. My mom made them for just about every event and they were always a hit and one of my absolute favorite treats. I still get happy every time I think about them.

Growing up, my mother had a cookbook put out by a local church group called “I Cook, You Clean”. Amidst all the casseroles and Jello salad recipes, there was this little gem for raspberry bars. The crust was a mix of boxed cake mix and a ton of butter with Kroger brand raspberry jam poured on top. My mom made them for just about every event and they were always a hit and one of my absolute favorite treats. I still get happy every time I think about them.

So the next step was, how do I create these wonderful bars from my childhood memories? The cookbook is long gone so there would be some trial and error, especially with the crust. I needed it to melt in your mouth when you took a bite, but firm enough to keep the structure of the bar. I looked at a few different shortbread recipes to figure this out, and had a couple of fails. That’s when I went to my trusty starting place – a King Arthur’s Flour recipe. Their shortbread bar recipe took me three tries to get it how I want it and I am in love with this flakey melty crust!

Raspberry Shortbread Bars

Bursting with fresh raspberry flavor

ingredients:

Raspberry Topping:
  • 200g (1-1/2 cups) Fresh Raspberries – one 6 oz container
  • 200g (1 cup) Sugar
Shortbread:
  • 220g (1 cup) Coconut Oil (I used Trader Joe’s – or any refined coconut oil that is flavorless)
  • 125g (1 cup) Powdered Sugar
  • 2 t Vanilla Bean Paste
  • 1/4 t Salt
  • 250g (2 cups) All Purpose Flour
Almond Glaze (Optional):
  • 65g (1/2 cup) Powdered Sugar
  • 1 t Water
  • 1/4 t Almond Extract 

instructions:

How to cook Raspberry Shortbread Bars

  1. Place raspberries in a small saucepan over medium high heat. Break them up with a whisk until  the berries start to liquefy. Very slowly add the sugar, a little at a time, while constantly whisking until dissolved.  ing to a boil and let boil for 5 minutes, stirring once or twice. Once the mixture has boiled for 5 minutes, remove from heat and let cool while you prepare the shortbread.
  2. Preheat oven to 325 F.  In a mixer, combine coconut oil and powdered sugar until creamed together.  *Quick note about the coconut oil –  you want it very soft but not melted or a liquid. It needs to be solid, but very easy to spoon out with no clumps. If your oil is too hard, place the jar in a bowl of hot water or microwave in 5 second bursts until it has reached that consistency.*
  3. Add vanilla and salt to the batter and mix. Then slowly add the flour a little at a time while beating on a low speed. Once the flour is incorporated, turn the mixer off so you don’t over mix. The batter will be a similar consistency to cookie dough. 
  4. Lightly spray a 9×9 baking pan  and add your shortbread batter. Place the batter in the pan then use the bottom of a fork to press it evenly over the bottom to create the shortbread crust. Then use the tip of the fork to poke a few holes through the crust.
  5. Bake the shortbread for 20 minutes. Take it out of the oven and pour the raspberry topping evenly over the top of the crust. Bake another 15 minutes. The raspberry topping should be boiling vigorously on the edges.
  6. Take out of the oven and let cool for 1-2 hours. This will allow the coconut oil in the shortbread to firm up. 
  7. Make the glaze. Add powdered sugar and almond extract in a bowl and whisk together. Slowly add the water while whisking until the glaze can drip off the whisk well but isn’t overly runny. If your glaze gets too runny, just add more powdered sugar.
  8. Once your bars have cooled, drizzle with the glaze and serve. These bars also keep great in airtight containers in the refrigerator for about a week.
Created using The Recipes Generator

This is the first time I have attempted to make jam and I was blown away by how easy it was (and of course, I skipped that whole canning process). I usually try of a corner of the bars as soon as they are cool enough to touch because there is something about that warm bubbly raspberry jam with the soft shortbread that brings me a crazy amount of happiness.

Happy Baking!

 

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1 year ago

yoga-world.org

raspberry shortbread squares – Jamison Joy | The Plant-Based Baker

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Welcome!

Hi, I’m Jamison! This blog is mostly a collection of my favorite recipes with some home/lifestyle stories thrown in for fun. I focus on creating plant-based recipes that will please the pickiest of eaters!

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