Plum Shortbread Bars Recipe!

Hello lovelies,

If you’ve been around here a while, you’ll know that over the last couple of years, I’ve shared my fair share of shortbread recipes with you all. BUT, one recipe I’ve continued to create, make and share with you all is my fruity shortbread bars.

If you didn’t know, my shortbread bars have a shortbread base, with a fruity filling and crumbled shortbread topping. Yes, they do taste just as good as they sound – that’s a dead cert!

They’ve become a firm favourite with my friends and family so, it only seems right to add another recipe to the shortbread bar series and this time, it’s plum addition.

Now, if you’ve tried a plum before, you’ll know it isn’t the most flavoursome of fruits BUT when I tell you that this plum filling had the most beautiful flavour that paired wonderfully with the shortbread, believe me because I’m telling the truth.

I think (and this is a bold statement I’m about to write) that these are my favourite shortbread bars to date. Yup, I said it and I stand by it. These plum shortbread bars are an absolute delight and I know, hand on heart, that you guys will LOVE these too.

So, if I’ve managed to persuade you about these bars and you’re eager to know more, you know the drill. Keep on scrolling below and you’ll find the recipe.

Category: Sweet Treat

Servings: 16

Prep Time: 20-25 Minutes

Bake Time: 30-35 Minutes

Overall Time: 40+ Minutes

Ingredients You Need For The Shortbread Base & Topping:

  • 170g Of Unsalted Butter
  • 105g Of Caster Sugar
  • 65g Of Light Brown Sugar
  • 2tsp Of Vanilla Extract
  • 280g Of Plain Flour

Ingredients You Need For The Plum Filling:

  • 400g Of Red Plums
  • 50g Of Granulated Sugar
  • 30g Of Light Brown Sugar
  • 2.5tbsp Of Cornflour
  • 27g Of Water

How To Make The Plum Filling:

  • Firstly, gather together your equipment and ingredients and line a 9inch square, loose-bottomed baking tin with parchment paper.
  • Secondly, in a large saucepan over a medium-high heat, add the 400g of chopped plums, 50g of granulated sugar and 30g of light brown sugar and cook for 10-15 minutes, until the plums release all their juices.
  • Now, use a masher to mash the plums then continue cooking for a further 8-10 minutes, until a thick jam forms.
  • In a cup, whisk together the 2.5tbsp of cornflour with 27g of water.
  • Add the cornflour slurry into the plum jam and cook for a further 2-3 minutes until the jam is even thicker and paste-like.
  • Transfer the jam into a small heat-proof bowl and place into the fridge to chill until completely cool.

How To Make The Shortbread Base & Topping:

  • As the jam is cooling, it’s time to make the shortbread.
  • In a large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
  • Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough begins to form.
  • Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs.
  • Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the bottom of the prepared baking tin.
  • Once the jam has cooled, evenly spread the plum jam across the top of the shortbread base.
  • Take the remaining shortbread dough and crumble it across the top of the plum jam filling.
  • Sprinkle a pinch of demerara sugar across the top of the entire bar.
  • Place into the oven and bake for 30-35 minutes, until the shortbread topping is golden brown and the plum jam filling is bubbling.
  • Then, once baked, remove from the oven and allow to cool completely in the tin.
  • Finally, carefully remove the bars from the tin and using a sharp knife, cut the bars into 16 4×4 squares.

That’s your Plum Shortbread Bars prepared and baked, ready for you to enjoy!


  • For a cleaner cut of these shortbread bars, once cooled, place into the fridge for 30 minutes. This allows it to harden making it easier to cut.
  • These plum shortbread bars should last 5 days in an airtight container at room temperature (or in the fridge if you prefer).

I just love the simplicity of this recipe, don’t you? I’ll happily say with chest that as long as you’ve got basic skills within the kitchen, anyone can make and enjoy these bars.

These are definitely up there with a favourite bake of mine! Simplistic yet utterly delicious, what more could you ask for?

If you’ve been enjoying this little series of mine and there’s a fruit you’d like me to work into a shortbread bar recipe, let me know. I’d love to hear your ideas!

Let me know in the comments below if you make these bars yourself and if you do, what your thoughts are on them. Did you love the plum filling with the vanilla shortbread?

Sending you all tons of love & hugs as always,

Elle xo


1 Comment

  1. April 2, 2024 / 11:43 am

    Oh, my goodness this is taking shortbread to a whole new level, and I LOVE it! I cannot wait to give this recipe a try over the weekend!

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