Raspberry Shortbread Bars
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
9
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Course
Breakfast
Raspberry Shortbread Bars
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
For the filling
- 12 oz fresh raspberries
- 1 Tbsp Chambord liquor
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
For the crust
- 1 cup unsalted butter softened
- ⅔ cup sugar
- ½ tsp salt
- 1 tsp vanilla
- 2 cups all purpose flour
For the glaze
- ½ cup powdered sugar
- 2 Tbsp Chambord
Instructions
- Preheat oven to 350F
- Grease an 8x8 square baking pan then line with parchment paper.
- Rinse the raspberries and thoroughly drain. Toss with the lemon juice, Chambord and cornstarch, smashing a few berries gently in the process. Set aside.
- Cream the butter, sugar, and salt in a standing mixer on medium high speed until well blended and fluffy, around 5 minutes. Add in the vanilla, and then the flour. Blend until the mixture has a crumbly texture, and there is no dry flour remaining.
- Press ¾ of the dough into the bottom of the pan gently with your fingers, ensuring it covers
- Spread the raspberries and any juice evenly across the layer of dough. Crumble the remaining dough between your fingers over the top of the raspberries.
- Bake for 45 minutes or until lightly golden on top.
- Cool the squares in the pan until firm enough to lift out using the parchment paper. Finish cooling on a rack.
- Make the glaze by mixing the sugar and Chambord, then drizzle over the top of the bars, then cut, eat and enjoy!
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