Jammy Shortbread Bars
These jammy shortbread bars are easy to make, easy to eat and ideal for packing in lunchboxes or toting to potlucks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Ingredients
- Shortbread
- 2 sticks (226g) salted butter, at room temperature
- ½ cup (106g) light brown sugar
- 1½ teaspoons pure vanilla extract
- 2½ cups (301g) all-purpose flour
- ¼ teaspoon fine sea salt
- Finishing
- 1½ cups (510g) seedless raspberry jam
- 2 large (71g) egg whites
- ¼ teaspoon cream of tartar
- ¾ cup (149g) granulated sugar
- 2 sticks (226g) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- Freeze-dried raspberries, as needed for finishing (optional)
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