Ingredients:
Shortbread
2 cups all purpose flour
1 cup unsalted butter
1/3 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
Raspberry Jam Filling:
4 cups fresh raspberry
1/2 cup granulated sugar
2 tbsp lemon juice
Instructions:
Raspberry Jam Filling (can be made a day before)
Stir together sugar and raspberry into a pot over medium heat. With potato masher, lightly crush berries just until some liquid is released. Bring jam to a rolling boil and let it simmer in low heat till the jam is thick for another 30 mins. Let the jam cool over room temperature.
Shortbread
In a large bowl, beat together butter, sugar, vanilla extract, and salt until fluffy.
Stir in flour form coarse crumbs. Reverse 1 cup; press remainder into parchment paper-lined 9-inch square cake pan.
Use a fork to roughly poke the shortbread and send it to bake for about 20 mins over 350 degree F (180 degree C).
Remove crust from the oven and pour the raspberry jam over crust and roughly sprinkle the remaining of the shortbread on top of the jam.
Continue to bake in 350 degree F (180 degree C) oven for another 25-30 mins until filling is bubbly and topping is golden brown. Let it cool for 5 mins before cutting into squares.
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