Hello lovelies,
If you’ve been around here for a while, you’ll know my family are shortbread mad. It’s my mum & nan’s favourite biscuit that I bake and it wasn’t until the other day that I realised It’s been a hot damn minute since I done a proper shortbread recipe so, here I am today, being the golden child that I am, making them a shortbread sweet treat.
That being said, this isn’t any ordinary shortbread, this is a shortbread recipe which has been taken to the next level and let’s just say, it went down an absolute treat!
A flavour combination which has only just come to my attention as of recently is Raspberry and Pistachios. I hadn’t ever tried or made anything with the two of them before but after seeing someone online share a recipe with the pairing, I instantly felt drawn to putting the two together and what better way of combining the two than in a yummy shortbread recipe.
Let’s be honest, most flavour combos work beautifully on or sandwiched between buttery shortbread, it’s just one of those biscuits that works with everything. Todays recipe being no exception to that.
So if your looking to elevate your shortbread to the next level and try this flavour combo out for yourself, you’ve come to the right place. Here’s my recipe on how to do just that:
Category: Sweet Treat
Serves: 18 (Makes 2 9inch Tins)
Prep Time: 15 Minutes
First Cook Time: 10 Minutes
Second Cook Time: 40 Minutes
Overall Time: 60-65 Minutes
Ingredients You Need:
- 227g Of Caster Sugar
- 453g Of Unsalted Butter
- 680g Of Plain Flour
- 4tsp Of Vanilla Extract
- 1 Jar Of Raspberry Jam
- 100g Of Pistachios
How To Make Shortbread Bars:
- Firstly, gather together your equipment and ingredients, line two 9inch square trays with parchment paper and preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Secondly, in a large bowl, cream together the 227g of caster sugar and 453g of unsalted butter until light and fluffy.
- Next, add in 4tsp of vanilla extract.
- Now, add in the 680g of plain flour and mix in until a dough is formed (TIP: if the dough is cooking dry, add a small splash of milk. if the mixture is looking too wet, add a small amount of extra flour).
- Cut the dough into 4 equal portions and spread two of the portions into the bottom of the two pre-lined trays.
- Place the two trays into the oven for around 12 minutes. You’ll know they’re done when the top is golden brown.
- Once cooked, take out the oven and allow to cool down.
- When cooled, spread the raspberry jam on top of the shortbread, within 1inch of the edge.
- Now, with your two portions of shortbread dough that’s left over, add the pistachios and mix into the dough.
- Dollop the dough over the top of the jam so it’s completely covered by it.
- Then, place the two tins back into the oven and allow to cook for 35-40 minutes until the top is golden brown.
- Finally, once taken out the oven, allow the bars to harden and cool in the tin for around an hour before transferring them onto a wire rack to cool further.
That’s your Raspberry & Pistachio Shortbread Bars prepared, cooked, covered with jam, cooked again and ready for you to demolish.
My family have all come to an agreement that this is their favourite shortbread recipe I’ve made and I couldn’t be happier. Put it this way, it was demolished within a few days.
It’s quick, it’s super easy and the finish result is utterly delicious – what more could you possibly ask for?
This is a combination of ingredients which I’ll for sure be using again, they pair so beautifully together and really did take this shortbread from good to real blooming good.
Let me know in the comments below if you make these shortbread bars yourself and if you do, what your thoughts are on them. Are you in agreement that this is your new favourite way of eating shortbread?
Sending you all tons of love & hugs as always,
Elle xo
You can’t go wrong with a shortbread and a cuppa! This is a great take on a simple shortbread to mix it up!
Author
You can’t beat it, can you? This is honestly the most simple yet delicious way of spicing up your everyday shortbread recipe. I’m in love! Thank you so much for commenting Xo
These shortbread bars look delicious. The texture reminds me of scones. These will go well with a cup of warm milk or coffee. Love the play on adding raspberry jam. Another great one Elle. Who eats all the sweet treats and bake goods you make?
Author
They really are. Oh my days YES! You can’t beat a piece of shortbread with a cuppa tea or coffee. The addition of the jam is my favourite part of this recipe, it works so beautifully with the buttery shortbread. All my bakes go between family, friends and neighbours. It’s well shared out haha! Thank you so much for commenting Xo
Ooh these look so delicious! I’ve never tried this combination before either but I can never say no to shortbread and I don’t think these would last long in my house either! Thank you so much for sharing x
Author
Raspberries and pistachios is such a beautiful combination, I’m honestly obsessed! You can beat a shortbread, can you? they tend to go pretty quickly in my household too haha. Thank you so much for commenting Xo
These look amazing! I have never heard of raspberry and pistachio together, either. Raspberries are my favorite so I will definitely have to try these! Thank you for sharing!
Author
It’s honestly such a beautiful combination of ingredients, I’m obsessed! The raspberry jam really compliments the buttery shortbread. I hope you love them as much as we do. Thank you so much for commenting Xo
I am just OBSESSED with shortbread! I love everything about this. I’ll definitely been trying it out. Thankyou for sharing
Author
You can’t beat a piece of buttery shortbread, can you? These really are delicious! Thank you so much for commenting Xo
Yum!!!!!! These snacks look yummy. Thank you for sharing.
Author
These really are delicious! Thank you so much for commenting Xo
I have to be honest, I prefer my shortbread with no added ingredients, except for perhaps some lemon or orange flavouring – but maybe it’s time to try something new!
Author
My mums the same, she loves the simplicity of a shortbread biscuit but she tried these and fell in love. The addition of raspberry & pistachios really is delicious and works beautifully with my shortbread recipe. Thank you so much for commenting Xo
I’ve never made shortbread bars before but it’s time to start because this looks incredible! I’d love to try this recipe and substitute the pistachios with something else because I’m allergic. Thank you for sharing your recipe, I can’t wait to try it!
Author
It’s honestly such a easy recipe to follow, that’s what I love about it. You can totally swap out the pistachios for something else or just try the shortbread with the raspberry jam – either way, it’ll taste so delicious! Thank you so much for commenting Xo
I love the look of these shortbread bars, they look so tasty! x
Lucy | http://www.lucymary.co.uk
Author
These really are delicious! I’m obsessed. Thank you so much for commenting Xo
Yes yes yes always to shortbread! And by combining two of my favourite ingredients ever (pistachio & raspberry, like yes please!) you have very much made me run to the shops for the ingredients!
Author
You can’t beat shortbread, can you? It’s such a crowd pleaser! Honestly, you’ll love this, the ingredients all work so beautifully together. It’s blooming delicious! Thank you so much for commenting Xo
Two of my favourites in an amazing and delicious dessert! I love anything pistachio and shortbreads are the best!
Author
These really are delicious! Shortbread is my families favourite treat of mine that I bake so I love playing around with flavours and mixing it up. The pistachios work beautifully in these alongside the raspberry. Amazing! Thank you so much for commenting Xo