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.
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Max howells
[email protected]These bars are amazing! I've made them several times and they're always a hit.
Areeba Atif
[email protected]I followed the recipe exactly and my bars turned out perfectly. They were so good that I ate two of them in one sitting!
Keith Leggs
[email protected]These bars are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious!
Md.Mahimul Islam
[email protected]I'm not a huge fan of strawberries, but I loved these bars. The shortbread crust and whipped cream frosting were the perfect complement to the strawberry filling.
Said Arciniega Ibarra
[email protected]These bars are so versatile. I've made them with different types of berries, and they're always delicious.
Charné Wagenaar
[email protected]I love that these bars can be made ahead of time. I often make them the night before and then just pop them in the oven when I'm ready to serve them.
Love Piano
[email protected]These bars are the perfect summer dessert. They're light and refreshing, and the strawberry filling is bursting with flavor.
Riley Moyle
[email protected]I made these bars for a potluck and everyone raved about them. They're definitely a keeper!
Pule Thabethe
[email protected]These bars are delicious! The shortbread crust is buttery and flaky, and the strawberry filling is sweet and tart. I highly recommend them!
Shafin Hossain
[email protected]I'm not a big baker, but these bars were so easy to make. I followed the recipe exactly and they turned out perfectly.
Husnain Munir
[email protected]My kids love these bars! They're the perfect after-school snack or dessert.
Sagar Bomjan
[email protected]These bars are so easy to make, and they're always a crowd-pleaser. I love that I can use fresh or frozen strawberries, depending on what I have on hand.
Tanbina Tabassum
[email protected]I made these bars for a bake sale and they sold out in minutes! The combination of the shortbread crust, strawberry filling, and whipped cream frosting was irresistible.
Savannah Messano
[email protected]These strawberry shortbread bars were a hit at my last party! The shortbread crust was perfectly buttery and flaky, and the strawberry filling was sweet and tart. Everyone loved them!