Peach Shortbread Bars Recipe!

Hello lovelies,

Another day, another shortbread recipe to add to my ever growing ‘shortbread bar’ series and boy, are you in for a treat with today’s bars!

The fruit that’s on the chopping block today is peaches and my word, does the sensational flavour of peach work beautifully in these bars. I’m absolutely obsessed.

These peach bars just scream summer to me. I can just imagine you guys whipping these out on a little picnic date with loved ones and impressing the hell out of them. In which case, I would take the whole batch as I can guarantee they’ll be asking for more. I mean, who wouldn’t?

Whether it be picnics, bbq’s, birthdays or just a casual meet up, these peach shortbread bars really will be talk of the day!

What I love about these is that the exquisite taste of the bars makes them seem like a lengthy, hard process to make and bake BUT reality is, they’re not at all. Actually, they are ridiculously quick and easy to create and the end result will never disappoint. Fresh, fruity, vanilla goodness – what more could you possibly ask for from a shortbread bar?

So, if these bars have caught your eye and got those taste buds tingling, you know the drill. Keep on scrolling below and you’ll find the recipe.


Category: Sweet Treat

Servings: 9-12 Bars

Prep Time: 20 Minutes

Bake Time: 50-55 Minutes

Overall Time: 60+ 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 Peach Filling:

  • 6 Peaches
  • 50g Of Golden Granulated Sugar
  • 1tbsp Of Lemon Juice
  • 1tsp Of Vanilla Extract
  • 1tbsp Of Cornflour

How To Make The Shortbread Base & Topping:

  • 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.
  • Now place into the oven and bake for 20 minutes, until golden brown.
  • Once baked, remove from the oven and leave to one side to cool.

How To Make The Peach Filling:

  • Whilst the shortbread is cooling, it’s time to make the peach filling.
  • Cut the 6 large peaches into small chunks.
  • Then, in a medium sized bowl, toss together the chunks of peaches, 50g of golden granulated sugar, 1tbsp of lemon juice, 1tsp of vanilla extract and 1tbsp of cornflour until mixed together.

How To Assemble The Bars:

  • Evenly spread the peach filling across the top of the cooled shortbread base.
  • Take the remaining shortbread dough and crumble it across the top of the peach 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 peach filling is bubbling.
  • Then, once baked, remove from the oven and allow to cool completely in the tin before transferring into the fridge to chill for 1-2 hours.
  • Finally, remove the bars from the fridge and carefully remove from the tin and using a sharp knife, cut into 9-12 bars.

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


Notes:

  • Store the peach bars in an airtight container for 2-3 days at room temperature or 3-4 days in the refrigerator.
  • Wrap each of bars in clingfilm or parchment paper and freeze for up to 2 months.
  • If frozen, thaw overnight in the refrigerator and bake for 20 minutes.

I’m sorry, but if these don’t scream summer to you, I don’t know what will. These are just sensational. Need I say more…

I’m having so much fun creating these shortbread bars! I’m loving the versatility of them and how it doesn’t matter what fruit you use in the filling, it always taste of blooming good.

Is there any fruit concoctions you’d like to see in this shortbread bars series? If so, let me know either down below or in the comments as I’m always open and wanting new ideas.

Let me know in the comments below if you make these shortbread bars yourself and if you do, what your thoughts are on them. Is the peach your favourite?

Sending you all tons of love & hugs as always,

Elle xo

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