Buttery and tender, these raspberry crumble bars are a simple yet scrumptious treat. Made with a delicious layer of raspberry jam/preserves, and layers of irresistible shortbread that melts in your mouth!
Preheat the oven to 350°F. Line an 8 x 8 pan with parchment on all sides and set aside.
In a stand mixer fit with the paddle attachment, combine the butter, sugar, flour, salt, vanilla, and lemon zest and beat until the dough starts to come together, about 2 minutes. The dough will be crumbly, if you feel its too dry then add 1 tablespoon of very cold water and mix for an additional minute.
Press 2/3 of the shortbread dough into the prepared pan in an even layer. Top with the jam and spread into an even thick layer (leave a 1/2 inch edge). Crumble the remaining shortbread over the jam, making sure you leave some spots of jam poking through. Bake the bars for 25-30 minutes or until they are just golden brown
Allow the shortbread to cool before cutting into desired size and shape!
Ingredients
Directions
Preheat the oven to 350°F. Line an 8 x 8 pan with parchment on all sides and set aside.
In a stand mixer fit with the paddle attachment, combine the butter, sugar, flour, salt, vanilla, and lemon zest and beat until the dough starts to come together, about 2 minutes. The dough will be crumbly, if you feel its too dry then add 1 tablespoon of very cold water and mix for an additional minute.
Press 2/3 of the shortbread dough into the prepared pan in an even layer. Top with the jam and spread into an even thick layer (leave a 1/2 inch edge). Crumble the remaining shortbread over the jam, making sure you leave some spots of jam poking through. Bake the bars for 25-30 minutes or until they are just golden brown
Allow the shortbread to cool before cutting into desired size and shape!