Simple raspberry shortbread bars with a buttery shortbread crust, thick raspberry filling and a golden cookie crumble.
These Raspberry Shortbread Bars have been sitting in a folder for a while now, just waiting for me to pull the trigger and share them with you! But, as life would have it….May came and went all too quickly, especially with school ending and 2 weeks of traveling. But now my friends, THIS this the perfect time, to share this recipe.
Berries & Shortbread
A few months ago, I posted a recipe for Triple Berry SunButter Bars, and those bars quickly became a favorite here on the blog. But I still had to change it up a bit. Although I loved the crumbly oat base, I wanted to give it a little more substance but still keep it light. And then I remembered my Grandma’s shortbread cookies. Although the recipe isn’t on the blog, it has made its appearance in several other recipes like Homemade Twix Bar, Shortbread Fudge Bars & Mocha Fudge Brownie and was just what I was wanting for this treat.
Buttery shortbread base, layered with naturally sweet raspberry jam and topped off with some shortbread crumble. Simply made, simply delicious.
AND, its easily adaptable for your diet as well. We used a 1-for-1 gluten-free flour this time around, but we use to always use all-purpose flour, so that works too. Earth Balance is our butter of choice but if you choose to use dairy instead, then just sub it out. As for the jam, I love raspberry or mixed berries and either one works beautifully.
Make it as is, or make it your own. But just MAKE IT!
How To Make Raspberry Shortbread Bars
Ok, Let’s Make Raspberry Shortbread Bars
Raspberry Shortbread Bars
SimpleRaspberryShortbread Bars with a buttery shortbread crust, thick raspberry filling and a golden cookie crumble. Vegan, Gluten-free & Nut-free
Ingredients
- 2 Cups Gluten-free 1-to-1 Flour (OR All Purpose Flour)
- 1 cup vegan butter
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 (12oz) jar raspberry jam (or fruit of choice)
Instructions
- Preheat oven to 350°. Line an 8x8 square baking pan with parchment, leaving a little hanging over the 2 sides.
- In a food processor, pulse together flour, butter, sugar and salt until crumbly. (You can also use a pastry cutter if you don't have the other.) Set 1 cup aside and press the remaining dough into the lined pan. Bake 15-18 minutes, until slightly golden and set. Let cool 15 minutes in refrigerator.
- Spread jam evenly over cooled shortbread base then crumble the reserved dough on top. Bake 30 minutes more. Cool then refrigerate up to 2 hours to allow for base to set.
- When shortbread is set, use the overhanging parchment as handles to lift entire dessert from the pan. Set on cutting board and cut into 16 squares then serve.
Notes
*This recipe tastes best when allowed to cool in the refrigerator.
**All Purpose Flour and 1-to-1 blend are interchangeable. Feel free to experiment with your preferred brands.
If you give these a try, let me know by leaving a comment and rating the recipe! It’s super helpful for us. And while you’re at it, take a picture and tag it #allergylicious on Instagram so we can see! We love seeing what you come up with.
Can’t wait to try these with triple berry combo! My kids….will love them.Plan on mailing a batch to relatives in Alabama
I just made these instead of a birthday cake for my birthday today and they were sooo good! I really wasn’t in the mood for a traditional birthday cake and these sounded great. I have celiac and my son has gluten dairy egg nut soy allergies. But the rest of my family with no dietary restrictions just loved them so much as well! I used half the amount of jelly and used 1/2 Earth’s balance spread 1/2 nutiva shortening for the butter and we were all just so impressed. Thank you so much! I look forward to trying more of your recipes!!
Sharon that’s so awesome to hear that these were a hit! And how fun to make bars instead of birthday cake. I’ve played with the jelly ratio as well but since my kids like it on the heavier side, I tend to go with what they want ;). Hope your birthday was amazing and thank you for letting me be a part of it in some small way.
These look scrumptious!! I bet they’d even be wonderful with cranberries!! 😉
I’m just crazy about these bars! Just pinned them and will be making them soon – no doubt!
Love it Jules! I’ve gotta order some more of your flour so I can start using it again…it would have been great in this shortbread crust.
I just love that you make things without dairy or dairy subs, as well as gluten free and egg free! So many of us can’t tolerate dairy or the so-called dairy subs like earth balance or coconut oil and must also stay gluten and egg free. It’s so nice that you’ve come up with recipes that can successfully be made without these allergens. In fact, you are the only one who I’ve seen consistently do that. Thank you from the bottom of my heart for allergen-free recipes that taste so good!
You’re so welcome! It’s hard taking so many allergens into consideration, but I’ve tried gearing it that way so it’s easier for people to make without crazy ingredients. Love that you’re here and if you have a recipe you’d like to see on the blog, don’t hesiate to ask.
Aw man, I got all my ingredients out and got started with enough time according to what you put in the header, but it’s a lot longer in the actual recipe. I ended up running out of time. That was my fault for not reading to the end first, but could you adjust that to say
“prep time: 10 minutes cook time: 45 minutes. Total: 70 minutes” (including the 15 in the fridge before going back in the oven)?
I’m excited to try this recipe!!
It’s the recipe plug-in format used but I can see how to edit it. Thanks for the feedback.