Shortbread Bars: Preheat your oven
to 350 degrees F (180 degrees C) and place the oven rack in the center of the
oven. Butter (or spray with a non stick cooking spray) a
9 inch (23 cm) square baking pan.
Shortbreads: In a separate
bowl whisk the flour with the salt.
In the bowl of your
electric stand mixer, fitted with the paddle
attachment (or with a hand mixer), beat
the butter until smooth. Add the sugar and vanilla extract and beat, on medium speed, until creamy and smooth. Add the flour
mixture and beat just until incorporated and you have clumps of batter (not a
solid ball of dough).
Evenly press about
two-thirds (370 grams) of the shortbread onto the bottom of the prepared pan. Lightly
prick with the tines of a fork. Bake the shortbread about 16 - 18 minutes or
until light brown. Remove from oven and
evenly spread the raspberry jam over the shortbread base, leaving a 1/4 inch
(.5 cm) border.
With the remaining
shortbread dough, using your fingers, crumble it over the top of the
raspberry jam. Then lightly press the dough into the jam.
Bake for about
25 - 30 minutes, or until golden brown on top. Remove
from oven, place on a wire rack, and while still warm, cut into 16 squares. Allow to cool completely in pan.
The bars can be covered and stored in the refrigerator for about five days, or
they can be frozen.
Makes about 16
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