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Raspberry Shortbread
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4.75 from 8 votes

Raspberry Shortbread Bars with Streusel Crumb Topping

Shortbread crust topped with raspberry jam with a streusel crumb topping.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
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Course: Dessert
Cuisine: English, German
Keyword: Crumb Topping, Shortbread, Streusel
Servings: 27
Calories: 177kcal

Ingredients

Shortbread Crust

  • 8 Ounces Unsalted Butter European Style at room temperature
  • 1/2 Cup Granulated Sugar
  • 1/2 Teaspoon Vanilla Extract
  • Pinch Salt
  • 1 Egg
  • 2 Cups All-Purpose Flour

Filling

  • 1 Cup Raspberry Jam Any flavor will work

Streusel Crumb Topping

  • 1/4 Cup Unsalted Butter European Style at room temperature
  • 1/4 Cup Brown Sugar
  • Pinch Salt
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Cup All-Purpose Flour

Instructions

Shortbread Crust

  • Add room temperature butter, salt, and sugar together in a stand mixer with a paddle attachment. Paddle until light and fluffy. Scrape down the sides with a rubber spatula as needed
  • Turn off the mixer, add the egg and vanilla extract, then paddle until fully incorporated. Scrape down the sides with a rubber spatula as needed
  • Turn off the mixer, add the flour, mix at the lowest speed until the dough has a crumbly texture.
  • Spray a 1/4 sized sheet tray (9 x 12 inches) with oil and place a piece of parchment in the tray, leave a large enough piece of parchment on the side to grab hold of when removing the hot shortbread
  • Dump the crumbly shortbread dough in the sheet tray and press it down evenly with your fingers until it forms a solid piece

Filling

  • Spread the raspberry jam evenly over the top of the shortbread crust

Streusel Crumb Topping

  • Add room temperature butter, salt, vanilla extract, and sugar together in a stand mixer with a paddle attachment. Paddle until light and fluffy. Scrape down the sides with a rubber spatula as needed
  • Turn off the mixer, add the flour, mix at the lowest speed until the dough has a large crumbly texture.
  • Sprinkle the streusel evenly over the jam

Baking

  • Place the sheet tray in a 350F preheated oven
  • Bake for 30-35 minutes

Cutting the bars

  • As soon as the shortbread comes out of the oven, with the sheet tray over your cutting board, carefully pull the parchment to remove the shortbread from the sheet tray. This needs to be done while hot and the shortbread is still a little 'bendy'
  • Cut the bars into the desired shape while still hot. 1 x 3 inches is what I did.
Nutrition Facts
Raspberry Shortbread Bars with Streusel Crumb Topping
Amount Per Serving
Calories 177 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 29mg10%
Sodium 8mg0%
Potassium 29mg1%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 271IU5%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.