Jam Shortbread Bars 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.

EASIEST EVER RASPBERRY JAM BARS

Steps:

• Preheat oven to 180C/350 (fan forced). (Note 1)
• Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits of flour. Add egg and mix.
• Place 2 1/2 cups of the mixture in the tin and press into base. Spread with jam (Note 2), then use your hands to crumble the remaining mixture over the top (Note 3).
• Bake for 30 - 35 minutes or until the top is deep golden. Remove and allow to cool in the tin before lifting out of the tin using the baking paper.
• Cut into squares. Serve at room temperature. Store in airtight container.

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!

RASPBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper. Set aside.
• In a large mixing bowl, combine butter, granulated sugar, and vanilla extract. Blend together until fully combined.
• Add in flour and mix until butter is incorporated. Mixture will be crumbly. You should be able to pinch the cookie dough and it sticks together.
• Pour half the crumbs into the bottom of your baking dish. Press firmly with the palm or your hand or bottom of a measuring cup until firmly pressed into the dish.
• Spread raspberry preserves, gently, over the bottom layer of cookie.
• Sprinkle remaining crumbs on top of raspberry preserves. Do not press!
• Bake for 31-33 minutes until lightly browned. Remove from oven and cool completely.
• For best results in cutting, refrigerate after cooling for up to an hour. Cut into slices and sprinkle generously with powdered sugar.
• Store in air tight container in refrigerator or at room temperature.

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.

SHORTBREAD COOKIE BARS

Steps:

• Add butter to a mixer and cream until fluffy (2-3 minutes.)
• Add Powdered Sugar and mix until combined.
• Add Baking Soda with the Flour (one cup at a time) and mixed just until combined.
• Divide the dough into two equal portions. Wrap one in plastic wrap and refrigerate.
• Press half of the dough into a parchment paper-lined baking pan (we used a 7x11" Brownie Pan to have a little bit of a thicker shortbread layer but a 9x13" pan will work too.)
• Bake the Shortbread crust in an oven preheated to 325 degrees for 20 minutes.
• Remove the pan from the oven. It should be a little bit brown, just around the edges of the crust.
• Stir the jam to smooth it out and then pour it into the center of the pan. Smooth the jam over the entire cookie crust.
• Take the second portion of shortbread dough out of the refrigerator. Scatter pieces of the dough on the top of the jam.
• Increase the oven temperature to 375 and place the pan back in the oven. Cook the cookie bars for an additional 15 minutes or until the top is a light golden brown.
• Allow the cookies to cool completely before cutting into individual cookie bar pieces.

RASPBERRY BARS

Steps:

• Preheat oven to 350. Grease and flour and cover a 9-inch square baking pan with foil. Spray the foil with cooking spray.
• Cream the butter and sugar together just until combined. Add vanilla. Sift flour and salt together and, with mixer set on low, slowly add to butter until almost comes together as a dough ball.
• Separate dough and pat two-thirds into the prepared pan for the crust. Place remaining dough in refrigerator to chill. Bake crust for about twenty minutes or until lightly golden, then remove to a cooling rack.
• Mix fresh raspberries into the jam, mashing them with a fork. Some lumps will remain. Spread raspberry jam mixture over warm crust.
• Sprinkle remaining one-third of dough over the raspberry jam in little pieces like streusel. Bake for 20-30 minutes, until the streusel is golden brown.
• Cool completely then gently lift the foil or parchment from the pan and cut into bars.

JAM SHORTBREAD BARS

Steps:

• Preheat the oven to 350°F. Line an 8 x 8 pan with parchment on all sides and set aside.
• In a stand mixer fit with the paddle attachment, combine the butter, sugar, flour, salt and vanilla and beat until the dough starts to come together, about 2 minutes. The dough will be crumbly, but this is what you want!
• Press 2/3 of the shortbread dough into the prepared pan in an even layer. Top with the jam and spread into an even, thick layer. Crumble the remaining shortbread over the jam, making sure you leave some spots of jam poking through. Bake the bars for 25-30 minutes or until they are just golden brown.
• Allow the shortbread to cool before cutting into desired size and shape! Enjoy!

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.

APRICOT SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
• To your stand mixer add the butter and sugar and cream on medium speed until fluffy, about 2-3 minutes.
• Add in egg yolks and vanilla extract until creamy.
• Add flour, baking powder, and salt until just combined.
• Spread about half the mixture into the baking dish and press gently.
• Spread apricot jam over the shortbread.
• Sprinkle remaining shortbread mixture over the apricot jam.
• Bake for 35-40 minutes or until golden brown.
• Cool completely before slicing.

JAM AND SHORTBREAD SQUARES

Steps:

• Preheat the oven to 350 degrees F. Place oven racks in the bottom third and top third of the oven. Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into all the corners and that there is at least 1 inch overhanging the top of the pan.
• Combine the flour, baking powder, and salt in a small bowl.
• Combine the butter and sugar in a medium-size mixing blow and cream together with an electric mixer until smooth. Stir in the egg. Stir in the vanilla extract. Stir in the flour mixture.
• Use a spatula to smooth half the mixture in an even layer across the bottom of the pan. Place the bowl in the freezer, along with the bowl containing the remaining half of the shortbread dough, for 15 minutes to firm up.
• Remove the pan from the freezer and spread the preserves in an even layer on top of the dough. Pinch off pieces of the remaining dough and scatter them evenly over the jam.
• Place the pan on the bottom oven rack and bake for 20 minutes. Transfer the pan to the top rack and bake until the top is ight golden, another 5 to 10 minutes. Let the pan cool completely on a wire rack.
• Grasping the overhanging foil on either side of the pan, lift out the squares and place them on a cutting board. Cut into 16 squares. Jam and shortbread squares will keep at room temperature in an airtight container for 2 to 3 days.