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,