Raspberry shortbread crumble bars

Raspberry shortbread crumble bars

A delicious, no fuss recipe that does quite literally what it says on the tin. Raspberry jam and shortbread; a combo of sweet perfection (if you ask me). Raspberry shortbread crumble bars; sweet and tart jam (with extra fresh raspberries for added zing) with comforting vanilla shortbread. Yum. A simple cookie bar recipe that I know you’ll make over and over again. Such a crowd pleaser of a dessert, made with a handful of store cupboard ingredients. Think a tear-and-share of the cookie world, love it. 

Raspberry shortbread crumble bars


300g plain flour

200g softened unsalted butter

100g caster sugar

¼ tsp salt

2 tsp vanilla extract

½ jar seedless raspberry jam (try to get the best one you can; I really like Bonne Maman)

100g fresh raspberries

Makes 8 generous squares


Line an 8 inch rectangular tin with baking paper and leave to one side. 

Sift the flour and salt into a bowl. 

Using a food mixer or a hand held electric beater, combine the sugar and butter until it is light and fluffy. Add the vanilla extract. 

Add in the flour and gently mix until just combined and forming small breadcrumb like balls. 

Leave about ¼ of the mix to one side for the crumble topping and tip the remaining shortbread into the tin and using your hands lightly press it in, filling evenly across the whole tin. 

Take about ½ jar of raspberry jam and gently warm in a microwave for a few seconds so that it is easier to spread. 

Then using a knife lightly spread the jam over the shortbread base. 

Add the fresh raspberries to the jam layer. 

Then take the last of the crumbly shortbread mix and dot around the top of the cookie bar, leaving spaces for the raspberry jam to peak out when it’s baked. 

Leave in the fridge to cool for about 30 mins to an hour before baking. This will help the butter in the  shortbread to firm up and help it bake nicely. 

Preheat the oven to 180c. 

Place the shortbread near the bottom of the oven to cook for about 25-30 minutes. The top should be lightly golden and the bottom cooked and crumbly. 

Leave the cookie bar in the tin to firm up and then after 10-20 minutes, transfer the sheet to a cooling rack. 

Once completely cooled, cut into squares and dust with icing sugar. 

Shortbread keeps really well, so it will keep covered in the fridge or an airtight container for about a week. 

Looking for other cookie recipes? Try our Double chocolate oreo cookies or Chocolate brazil nut cookies or if you’ve got a party coming up our Iced party biscuits are fab.

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