Shortbread jam squares recipe
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Absolutely delicious on their own but heavenly in some custard.
Norfolk, England, UK
12 people made this
- 125g butter, softened
- 50g caster sugar
- 1 egg
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 2 teaspoon baking powder
- 200g raspberry jam
- 250g plain flour
- 100g plain flour (added to half remaining Dough)
MethodPrep:15min ›Cook:20min ›Extra time:20min resting › Ready in:55min
- Preheat the oven to 180 C / Gas 4. Line the bottom of a a 23cm (9 in) square dish/brownie tin with greaseproof paper.
- Whisk together butter and sugar until creamy. Whisk in the egg, oil and vanilla until fully combined.
- Mix in baking powder and 250g flour a little at a time until combined.
- Using your hands, combine the mixture and pick up all the mixture from the edges of the bowl. Divide the mixture into just over half.
- Place the larger piece into the dish pressing it as flat as possible and covering the entire bottom of the dish. Use a fork to prick the base to prevent bubbling.
- Spread the jam over the top thoroughly and consistently.
- Add the remaining 100g flour to the remaining mixture and mix together into crumbs with your hands. Sprinkle the crumbs over the top of the jam.
- Bake until golden brown, about 15 to 20 minutes. Leave to rest at least 15 to 20 minutes before cutting, as jam is almost like molten lava and sticks to anything.
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Easiest Ever Raspberry Jam Bars
No creaming butter, no electric mixers. All you need is a bowl, a wooden spoon and 10 minutes prep to make these ridiculously easy Raspberry Bars. From scratch – no packet mixes used in my kitchen!
These Raspberry Bars have an oatmeal biscuit base, a layer of raspberry jam, then topped with an oatmeal crumble using the same mix as the base. I used raspberry but you can use any jam you want!
How to make Raspberry Shortbread Bars:
They begin with a buttery shortbread crust. That’s baked in the oven by itself, and then it’s pulled out of the oven to add the rest of the ingredients. Seedless raspberry jam is spread on the baked crust. And more of the buttery shortbread crust dough is sprinkled on top. Back into the oven it goes!
It comes out looking like this (with some powdered sugar sprinkled on top after cooling). I love how everything comes together as it bakes. There is just enough raspberry in the middle to give these bars a punch of sweet flavor in between that buttery shortbread crust.
I like to let them cool completely before trying to cut them into bars. Then you’ll get nice, clean cuts out of them. The crust remains firm, so they’re easy to pick up and eat. They won’t fall apart.
I put these on a platter for serving a couple of hours before my party… and Brooks kept coming into the kitchen and taking them off of my platter. I told you they were addicting!!
They freeze and defrost nicely. So if you have leftovers at the end of your party, just put them back into the freezer in a covered container until you want to serve them next. Enjoy
Here’s a photo of Brooks (in the purple) and his roommate… and me and roommate’s Mom helping them move into their dorm room at SMU. Brooks really seems to love it so far.
He has a great group of friends, he’s looking to join a fraternity in the spring, and he’s keeping his grades up as a business major. I’ll be seeing him in a couple of weeks for family weekend. Since we’ll be staying in Dallas for a week at an Airbnb, he has requested that I make dinner for him and NINE of his friends! We are excited to see him and meet his crowd. Thanks for your support everyone- Brooks is so appreciative, and he still loves his readers and his RecipeBoy blog!
- 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.
Excerpted from Baking at the 20th Century Cafe by Michelle Polzine (Artisan Books). Copyright © 2020. Photographs by Aya Brackett.
Buy the full book from Amazon or Bookshop.
Jam Shortbread are made with just four ingredients, but they’re delicious and impressive enough to serve to guests or display on a holiday cookie platter. This easy recipe will become a holiday favorite.
Happy Monday, friends! I know, I know…most people don’t use the word “happy” to describe their Monday, but when we’re talking about cookies first thing in the morning, how could it be a bad day?
Since I started working for myself, I don’t mind Mondays. It doesn’t mean going back to school like it used to, but instead it means I get to jump back into my work…and for me, my work is definitely more like fun, so I really can’t complain.
As the days become shorter and shorter (seriouslypm sunsets. ) and winter becomes more evident with each passing day, the holiday season feels just within reach. And friends, there is no better time to have your life revolve around baked goods then the holidays!
Because right around now, as people start planning their Thanksgiving menus, go to holiday parties with cookie platters in tow, and Christmas menus are developed…everyone else gets almost as obsessed with food and baking as I am. I’ve already started churning out Christmas cookies, holiday pies, and easy candies from my kitchen and I’ve been hard at work developing recipes I know you will love to make, taste, and share this holiday season.
When it comes to holiday baking, I try to make sure that the desserts I make are three things: super delicious, pretty enough to share, and easier to make than they look. I know how busy we all are during the holidays and no one wants to spend all of their potential family time in the kitchen.
These Jam Shortbread check each of the boxes. With only four ingredients (+ two optional if you’re feeling fancy) that you probably already have in the cupboard, these are about as easy as it gets. The shortbread is made with butter, white sugar, and flour. You could make this super quick and whip the dough together in two seconds in a stand mixer, but I like taking the time to stir the ingredients together by hand.
Once the dough has come together, just press it into a square baking pan and bake it off for 15 minutes. After the shortbread has par-baked, top with your favorite flavor of jam and bake for a little while longer. I used Marionberry jam from a local farm that sells jam at the farmer’s market in my neighborhood – it was fabulous! I opted to top my bars with a sprinkle of sliced almonds to add some extra texture and flavor, but the almonds are definitely not necessary to make these delicious.
Once cooled, slice into triangles to give a bit of extra pizzazz and make them seem a little fancier than the four ingredient treats they are. You can also sprinkle on powdered sugar if so desired. These simple beauties will melt in your mouth and I bet you’ll have a hard time sharing them with others – I know I did!
Good thing it doesn’t take long to make another batch – enjoy!!
- 4 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 2 cups butter at room temperature
- 1 cup white sugar
- 1 tablespoon colored sugar, or to taste
Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan.
Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork remove waxed paper.
Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.
Sieve all the dry ingredients together. Rub the butter into the mixture until it resembles breadcrumbs.
Beat the egg, water & vanilla essence together and add to the flour/butter mixture. Mix until they have formed a tight dough. Reserve about a quarter of the dough and store in the freezer.
Press the remaining dough into a greased baking sheet and bake for 10 minutes.
Remove from the oven and use a pastry brush to spread on the desired amount of apricot jam, then grate the reserved frozen dough over the cooked dough, taking care not to spread it too thickly.
Put the tray back in the oven for a further 20 minutes until golden. Remove from the oven, allow to cool and cut into squares.
RECIPE: Jam-filled shortbread squares help clean out the refrigerator
Is your refrigerator packed with half-consumed jars of jam, jelly and preserves? At my house, it’s pretty much an occupational hazard. Even just writing about three products at a time for the Stock Up column, we can find ourselves with a dozen open jars taking up lots of refrigerator real estate, if we’re not diligent about spreading jelly on toast and jam on biscuits.
When I wrote about the tomato Creole jelly from Congaree and Penn, I found their recipe for Johnny Appleseed Shortbread Bars. I immediately adapted it to use up the remaining jelly. It was delicious, and easy: one bowl, no mixer needed. Small shortbread squares, just the right size to be an indulgence, but not over the top. They’re good with coffee for breakfast, or with a big glass of ice water or iced tea in the afternoon.
I could use any flavor of jam, jelly or preserves. Best of all, we could eat them up in just a few days, so no little shortbread squares went stale. And, when the cake plate was empty, it was a good excuse to make more, and clear away one more jar from the refrigerator.
I never looked back: homemade cherry preserves, elderberry jelly from a column a year ago (yes, that jar was hiding in the back of the refrigerator), apple butter purchased on a whim. And, I discovered that savory jellies, such as pepper jelly, work just as well as sweet spreads.
One thing I’ve learned, in making multiple batches, is that the texture of the butter determines the texture of the dough. You can make it with cold butter, as the original recipe calls for, and the result is flakes of butter that give you a short, tender pastry. Make it with room temperature butter, and the result is more cake-like. Either way, it works perfectly, and is delicious.
How to make the Shortbread Cookies
Step 1: 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.
Step 2: Divide the dough into two equal portions. Wrap one in plastic wrap and refrigerate.
Step 3: Press half of the dough into a parchment paper-lined baking pan (we used a 7吇″ Brownie Pan to have a little bit of a thicker shortbread layer but a 9吉″ pan will work too.)
Step 4: Bake the Shortbread crust in an oven preheated to 325 degrees for 20 minutes.
Step 5: Remove the pan from the oven. It should be a little bit brown, just around the edges of the crust.
Step 6: Stir the jam to smooth it out.
Step 7: Pour the jam into the center of the pan. Smooth the jam over the entire cookie crust.
Step 8: Take the second portion of shortbread dough out of the refrigerator. Scatter pieces of the dough on the top of the jam.
Step 9: Increase the oven temperature to 375 and place the pan back in the oven. Cook the Shortbread 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.
Jam Shortbread Cubes
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 15-18 minutes
- 250g/8.8ozs. plain all purpose flour
- 135g/4.8ozs. butter, room temperature
- 70g/2.5ozs. icing or powdered sugar
- Pinch of salt
- 4 tablespoons of your favourite jam
Step 1 - Preheat oven to 160C/320F and line 2 baking trays with parchment. In a bowl, mix the flour, butter and sugar by hand until you get a cohesive dough. Add a little bit of oil if it is having trouble sticking together. Shape into a rectangle an inch thick.
Step 2 - Cut into squares with a sharp knife. Lift each square with a palette knife and take an apple corer and cut out a circle. Don't twist it, just dig straight down. Place on the lined tray and repeat until the rest are done. Then fill each cavity with jam. Bake for 15-18 minutes. Allow to cool on the tray for 10 minutes.