Grated Shortbread Bars With Rose Jam Recipes

JAM SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
• Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
• Bake the crust, 15 minutes. Spread the preserves on top, leaving a 1/2-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.

SHORTBREAD JAM SQUARES RECIPE BY TASTY

Steps:

• Preheat the oven to 180˚C (350˚F).
• In a bowl, whisk together the butter and sugar until combined.
• Whisk in the egg, oil, and vanilla extract.
• Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
• Bring the mixture together using your hands to make a dough.
• Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
• Prick the dough with a fork to prevent bubbles from forming while baking.
• Spread the blackcurrant jam on top.
• With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
• Sprinkle the crumbs on top of the jam.
• Bake for 20 minutes, until golden brown on top.
• Leave to cool for around 20 minutes, the jam will be hot!
• Sieve icing sugar on top.
• Cut into squares.
• Enjoy!

ROSEMARY SHORTBREAD

Steps:

• Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
• Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

SHORTBREAD SQUARES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture. , Pat into an ungreased 15x10x1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm.

GRATED SHORTBREAD BARS WITH ROSE JAM

Steps:

• In a medium bowl, whisk together the flour, baking powder, and cardamom. In another bowl, combine the sugar and lemon zest, rubbing the zest into the sugar to perfume it.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter on high speed until fluffy. Add the lemon sugar and salt and continue beating until light and fluffy. Reduce the speed to low and add the egg yolks one at a time, mixing after each addition, then add the dry ingredients and mix until fully combined.
• Turn the dough out and divide into 2 equal pieces. Wrap each piece in plastic wrap and place in the freezer for at least 30 minutes. (The dough can be frozen for up to a month.)
• Preheat the oven to 350°F (175°C). Line a quarter sheet pan with parchment.
• Using the large holes on a box grater, grate one piece of the dough onto the prepared pan and spread lightly into an even layer (don't press it down into the pan). With an offset spatula, spread the jam evenly over the grated dough. Grate the remaining block of dough, then scatter the grated dough evenly over the jam layer; don't press down.
• Transfer to the oven and bake until the top is golden brown, 35 to 40 minutes. Let cool completely, then cut into 40 little bars. The cookies will keep in an airtight container for up to a week; baked cookies can also be frozen for up to a month.

STRAWBERRY SHORTBREAD BARS

Steps:

• In a medium bowl, whisk the flour, baking powder and salt.
• In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
• Beat in the egg yolks and vanilla.
• Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs.
• Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
• Preheat the oven to 350° and butter an 8 x 11-inch glass baking dish.
• Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish- Do not pat or press the dough.
• Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
• Grate the second log of dough on top.
• Using a rubber spatula, tuck in any shreds of dough sticking to the sides of the baking dish to prevent them from burning.
• Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
• The shortbread is done when the pastry is golden all over.
• Let cool completely, then cut into 24 bars.
• Dust the tops with confectioner's sugar and serve.

STRAWBERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
• Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
• Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
• Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.

BLACKBERRY SHORTBREAD BARS

Steps:

• Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition.
• Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Grate 1 ball of frozen dough evenly into the bottom of a 9x13-inch baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioners' sugar and cut into bars.