If you love shortbread, which I do, this is a great recipe! I’m not really into overly sweet things so it makes sense that I gravitate towards treats like shortbread. Shortbread has a savory element that cookies or cake don’t typically have. The downside is that the savory element comes mostly from the fairly large amount of butter it takes to make shortbread cookies, or in this case, shortbread bars. But hey- somethings are worth it and this is one of them.
This recipe is inspired by Ina Garten’s recipe for raspberry crumble bars featured in her “Foolproof” cookbook. The major difference between Ina’s recipe and mine is that I prefer to use mixed berry jam over pure raspberry, but that’s a personal choice. When given a jam choice, I always go mixed berry.
- For this recipe to be successful you must use room temperature butter or your dough will not come together. (Trust me, I’ve made this mistake before.)
- Use the right size pan
- You need jam, not jelly. Yes, there is a difference!
- Wait for the bars to cool completely before removing from the pan. Removing from the pan is by far, the hardest part of the recipe. Just cut a small square to start and then go from there.
You will need a 9×9 baking pan. It’s necessary to have a good baking pan that reduces your chances of your batter sticking and ruining all your hard work. After a bit of research, I choose a baking pan that was built to allow for air flow for even baking and rapid release. It cooks evenly and always releases easily.