Best 4 Blackberry Shortbread Bars Recipes
In the realm of delectable desserts, the perfect balance between sweet and tart is a symphony of flavors that tantalizes the palate. If you seek a culinary creation that embodies this harmony, look no further than the delectable blackberry shortbread bars. These divine treats are an exquisite fusion of buttery shortbread crust and vibrant blackberry filling, promising an experience that's both satisfying and refreshing. Whether you're a seasoned baker seeking to impress your guests or a novice cook embarking on a delightful journey, let us guide you through the art of crafting these delightful blackberry shortbread bars.
Let's cook with our recipes!
BLACKBERRY CRUMB BARS
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
- Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
- In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g
BLACKBERRY SHORTBREAD BARS
This is a recipe I got from TV but I've changed it to my liking. You can do the same by choosing any flavor preserves you'd like. Do not let the prep time throw you off; you must freeze the dough before baking.
Provided by Allison S.F.
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 3h50m
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 57.8 g, Cholesterol 99.7 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 13.4 g, Sodium 102.4 mg, Sugar 35.4 g
BLUEBERRY SHORTBREAD BARS
You can use any summer fruit in these bars, as long as you don't use too much and it's not too wet. I hope you give this a try soon. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
- Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
- Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
- Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
- Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.7 g, Cholesterol 37.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5 g, Sodium 162.6 mg, Sugar 9.3 g
CHOCOLATE AND BLACKBERRY SHORTBREAD
These brightly coloured Chocolate and Blackberry Shortbread Bars are made by marrying a crisp chocolate shortbread with pureed blackberries and condensed milk to create a rich and chocolate-y treat with a soft and gooey topping.
Provided by anniesnomsblog
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F and grease and line an 8x8 inch square pan.
- Make the shortbread first: Place the butter, flour, cocoa powder, cornflour, icing sugar and vanilla into a large bowl, or the bowl of your stand mixer and mix until you have moist crumbs, about 2 minutes on medium speed.
- Tip the shortbread crumbs into your prepared pan and press into the tin until flat and level.
- Place in the oven for 15-20 minutes until slightly crisp on top - it will also look slightly lighter than before baking.
- Whilst the shortbread layer is baking, place the condensed milk, egg yolks, pureed blackberries, salt and flour into a large bowl and beat on medium speed until light and smooth, about 1 minute.
- When the shortbread is done, pour the blackberry mixture on top and place in the oven for 25-30 minutes until lightly golden around the edges and an inserted skewer comes out with just a tiny amount of mixture on - the middle will still wobble ever so slightly.
- Leave to cool completely in the tin, then slice into 12-16 bars. Garnish with a fresh blackberry and a dusting of icing sugar, if desired.
- Bars will keep in an airtight container, at room temperature for 2 days.
Nutrition Facts : Calories 294.5, Fat 12.1, SaturatedFat 7.2, Cholesterol 63, Sodium 61.2, Carbohydrate 42.5, Fiber 2.4, Sugar 26.3, Protein 5.8
Tips:
- For the best results, use cold butter and cream cheese. This will help the shortbread crust to be flaky and tender.
- Don't overmix the dough. Overmixing will make the dough tough.
- If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
- Be sure to chill the dough for at least 30 minutes before baking. This will help the crust to hold its shape.
- Bake the shortbread crust until it is golden brown. This will take about 20-25 minutes.
- Let the shortbread crust cool completely before adding the blackberry filling.
- For the blackberry filling, use fresh blackberries if possible. Frozen blackberries can also be used, but they should be thawed before using.
- Simmer the blackberries with sugar and cornstarch until the mixture has thickened. This will take about 5-7 minutes.
- Let the blackberry filling cool slightly before pouring it over the shortbread crust.
- Chill the bars for at least 30 minutes before serving. This will help the filling to set.
Conclusion:
Blackberry shortbread bars are a delicious and easy-to-make dessert. They are perfect for any occasion, from a casual get-together to a special holiday meal. With their flaky shortbread crust and sweet and tangy blackberry filling, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and easy dessert, give blackberry shortbread bars a try. You won't be disappointed!
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