Raspberry Shortbread Recipe
Overview:
Prepare to indulge in the most amazing shortbread cookies you’ve ever tasted! This recipe combines the rich, buttery goodness of traditional shortbread with a burst of fruity flavor from delicious raspberry filling. The secret to these heavenly treats lies in the grated, frozen dough, ensuring a perfect texture every time. Whether you’re craving a sweet snack or planning for a special occasion, these Raspberry Shortbread bars are sure to delight your taste buds!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12-16 bars or wedges
Ingredients:
- 1 cup (2 sticks) butter, softened
- 4 egg yolks
- 2 cups granulated sugar
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup raspberry jam
- 1/2 cup confectioners’ sugar (for dusting)
Instructions:
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Prepare the Dough:
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- Add the egg yolks to the butter and mix well until fully combined.
- In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter and egg yolk mixture, mixing just until incorporated and the dough starts to come together.
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-
Freeze the Dough:
- Turn the dough out onto a floured work surface and divide it into 2 equal portions.
- Shape each portion into a ball and wrap them individually in plastic wrap.
- Freeze the dough balls for at least 2 hours or overnight, or for up to a month for future use.
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Preheat the Oven:
- Preheat your oven to 350°F (175°C).
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Assemble the Shortbread:
- Remove one ball of dough from the freezer and coarsely grate it into the bottom of a 9 by 13-inch baking pan or a 10-inch tart pan with a removable bottom.
- Ensure the surface is evenly covered with shreds of dough and gently press down to compact slightly.
- Spread the raspberry jam evenly over the surface, leaving a 1/2-inch border around the edges.
- Grate the remaining frozen dough over the jam layer, covering the entire surface.
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Bake to Perfection:
- Place the assembled shortbread in the preheated oven and bake for 30 to 40 minutes, or until it turns light golden brown.
- Once baked, remove the shortbread from the oven and immediately dust it with confectioners’ sugar for a delightful finish.
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Cool and Serve:
- Allow the shortbread to cool on a wire rack for a few minutes.
- Once cooled, cut the shortbread into bars or wedges using a serrated knife while it’s still in the pan.
- Serve and enjoy these delectable Raspberry Shortbread bars with your favorite beverage or as a delightful dessert option!
Nutrition Information (per serving):
- Calories: 662.3
- Total Fat: 32.5g
- Saturated Fat: 20g
- Cholesterol: 136.7mg
- Sodium: 391.3mg
- Total Carbohydrates: 88.9g
- Dietary Fiber: 1.4g
- Sugar: 51.2g
- Protein: 5.5g
Recipe Notes:
- For best results, ensure the dough is thoroughly frozen before grating it into the pan. This helps create the perfect texture for the shortbread.
- You can customize the filling by using your favorite preserves or fruit compote instead of raspberry jam.
- Store any leftover Raspberry Shortbread in an airtight container at room temperature for up to 5 days, or freeze for longer storage. Just be sure to bring them to room temperature before serving for the best taste and texture.
- These bars make a delightful addition to any dessert table, whether you’re hosting a holiday gathering or simply treating yourself to something special. Enjoy the sweet satisfaction of homemade Raspberry Shortbread with every bite! 🍪🍓
