Raspberry Shortbread Bars with Streusel Crumb Topping? Oh, you probably won’t like these, just go to the next recipe! Haha, just kidding.
I love shortbread cookies, slightly sweet and buttery with just a hint of vanilla. Then, of course, the Streusel Topping recipe is almost just like a shortbread cookie, only made with brown sugar rather than regular granulated sugar. The two of those sandwiching your favorite jam, yum. They’re in the oven as I type this and the smell is driving me crazy. So, hungry.
I like to use a good European style cultured butter when I bake. The style of butter is slightly fermented and churned for a longer period of time which results in a slightly higher fat percentage. The butter flavor and higher fat percentage are so much better for baking than the normal sweet cream style butter we get in the USA.
PRO TIP:
Using the parchment paper, remove the bars from the sheet tray and place them on your cutting board as soon as they come out of the oven. The shortbread crust at this point will still bend slightly without cracking. For me, it’s also the best time to cut them, if you wait until they are cool, the shortbread will crumble under your knife.
Here is my Raspberry Shortbread Bars with Streusel Crumb Topping recipe:
Raspberry Shortbread Bars with Streusel Crumb Topping
Shortbread crust topped with raspberry jam with a streusel crumb topping.
Servings 27
Calories 177kcal
Ingredients
Shortbread Crust
- 8 Ounces Unsalted Butter European Style at room temperature
- 1/2 Cup Granulated Sugar
- 1/2 Teaspoon Vanilla Extract
- Pinch Salt
- 1 Egg
- 2 Cups All-Purpose Flour
Filling
- 1 Cup Raspberry Jam Any flavor will work
Streusel Crumb Topping
- 1/4 Cup Unsalted Butter European Style at room temperature
- 1/4 Cup Brown Sugar
- Pinch Salt
- 1/2 Teaspoon Vanilla Extract
- 1/2 Cup All-Purpose Flour
Instructions
Shortbread Crust
- Add room temperature butter, salt, and sugar together in a stand mixer with a paddle attachment. Paddle until light and fluffy. Scrape down the sides with a rubber spatula as needed
- Turn off the mixer, add the egg and vanilla extract, then paddle until fully incorporated. Scrape down the sides with a rubber spatula as needed
- Turn off the mixer, add the flour, mix at the lowest speed until the dough has a crumbly texture.
- Spray a 1/4 sized sheet tray (9 x 12 inches) with oil and place a piece of parchment in the tray, leave a large enough piece of parchment on the side to grab hold of when removing the hot shortbread
- Dump the crumbly shortbread dough in the sheet tray and press it down evenly with your fingers until it forms a solid piece
Filling
- Spread the raspberry jam evenly over the top of the shortbread crust
Streusel Crumb Topping
- Add room temperature butter, salt, vanilla extract, and sugar together in a stand mixer with a paddle attachment. Paddle until light and fluffy. Scrape down the sides with a rubber spatula as needed
- Turn off the mixer, add the flour, mix at the lowest speed until the dough has a large crumbly texture.
- Sprinkle the streusel evenly over the jam
Baking
- Place the sheet tray in a 350F preheated oven
- Bake for 30-35 minutes
Cutting the bars
- As soon as the shortbread comes out of the oven, with the sheet tray over your cutting board, carefully pull the parchment to remove the shortbread from the sheet tray. This needs to be done while hot and the shortbread is still a little 'bendy'
- Cut the bars into the desired shape while still hot. 1 x 3 inches is what I did.
Nutrition
Calories: 177kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 8mg | Potassium: 29mg | Fiber: 1g | Sugar: 12g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Press the shortbread crust into a 1/4 sized sheet tray (9 x 12 inches).
Spread the raspberry jam over the shortbread crust.
The streusel crumb topping will look like these, large crumbs.
Sprinkle the streusel crumb topping over the jam filling.
Bake at 350F until nicely browned. Immediately remove the bars from the sheet tray and cut it into shape while still hot.
Yum
