Best 8 Grated Shortbread Bars With Rose Jam Recipes
Welcome to the delightful world of grated shortbread bars with rose jam, a culinary masterpiece that combines the crumbly texture of shortbread with the sweet and floral flavors of rose jam. This classic dessert, often found in traditional tea parties and gatherings, is a true testament to the art of baking. Embark on a journey of taste as we explore the secrets behind creating the perfect grated shortbread bars, ensuring they become a staple in your repertoire of beloved treats.
Let's cook with our recipes!
JAM SHORTBREAD
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 5
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
Here's what you need: butter, caster sugar, egg, oil, vanilla extract, plain flour, baking powder, blackcurrant jam, icing sugar
Provided by Ellie Holland
Categories Bakery Goods
Yield 9 squares
Number Of Ingredients 9
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!
Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams
ROSEMARY SHORTBREAD
This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield One 8- or 9-inch shortbread
Number Of Ingredients 6
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
Here's a traditional shortbread recipe that's perfect with a cup of hot tea or coffee. It's a favorite during the holidays. -G. C. Mayhew, Grass Valley, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
GRATED SHORTBREAD BARS WITH ROSE JAM
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you like.
Provided by Michelle Polzine
Categories Christmas Christmas Eve Dessert Cookies Bake Butter Jam or Jelly Lemon Cardamom Egg Winter Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Hanukkah
Yield Makes 40 small bar cookies
Number Of Ingredients 9
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
Instead of using a rolling pin to make the flaky pastry for the bars, use a grater. Chill the dough, grate it into a baking dish, and top it lightly with raspberry preserves and more grated dough before baking it.
Provided by BeccaB3c
Categories Bar Cookie
Time 2h30m
Yield 2 dozen 2 inch bars, 24 serving(s)
Number Of Ingredients 9
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
Fresh strawberries sit atop a buttery shortbread crust for a tasty springtime (or anytime) dessert! These bars taste great even after being refrigerated--and are maybe even better the next day!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 9
Number Of Ingredients 12
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.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 36 g, Cholesterol 47.8 mg, Fat 11.1 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 209.5 mg, Sugar 19 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
Tips:
- Use a food processor to quickly and easily grate the butter into the flour mixture.
- Be sure to use cold butter, as this will help to create a flaky shortbread.
- Don't overmix the dough, as this will make the shortbread tough.
- If you don't have rose jam, you can use another type of jam or preserves, such as raspberry or strawberry.
- To make the shortbread bars even more special, you can sprinkle them with powdered sugar before serving.
Conclusion:
These grated shortbread bars with rose jam are a delicious and easy-to-make treat that are perfect for any occasion. They are buttery, flaky, and full of flavor, and the rose jam adds a unique and delightful touch. Whether you are serving them to guests or enjoying them yourself, these shortbread bars are sure to be a hit.
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