Chewy and buttery shortbread in the form of a gorgeous raspberry-filled, lattice-topped bar!
I’m crazy about shortbread in case you didn’t notice. Chewy, buttery cookie goodness. 😀
I also kind of have a thing for lattice. I ♥♥♥ lattice topping on my pies and now…on my bars! You’ll love it too when you see just how pretty it is. And I promise, it’s not hard to make!
And doesn’t the black raspberry jam look simply gorgeous peeking out from under the lattice? 😀 So tempting.
Making your own lattice crust doesn’t have to be intimidating: As much as I despise taking in-process photos, I figured any beginning lattice-ers (is that even a word?) would appreciate a step-by-step photo tutorial. Keep reading. 😉
Now, the shortbread is fairly easy: Very simple ingredients (butter, sour cream, vanilla extract, honey, and flour) It takes only 5 minutes to whip it up in the mixer. The most time-consuming part is that the shortbread dough has to chill for up to 2 hours—This step is very important-–the dough will be impossible to work with unless it is thoroughly chilled.
After your shortbread dough is chilled here’s what you do:
- Divide dough into two portions, one slightly larger than the other.
- Pat the larger portion in the bottom of a greased 9×13 in baking pan and spread with jam.
- Roll out remaining dough to 1/4 in thickness and cut into 4 (10 x 1 in) strips and 4 (7 x 1 in) strips.
- Place strips over jam and weave strips in and out of each other to create a lattice pattern. Pinch edges to seal.
- Bake shortbread at 350F 35-40 minutes until topping just begins to turn golden and jam is bubbly.
After your bars are baked it is necessary that you cool them for at least two hours before cutting into squares. I have no patience to wait for things to cool, but it’s necessary that these bars cool, otherwise the jam will be runny and you won’t get clean cuts.
These bars did not last long around here: When 3-year old Rachel saw them cooling, she shrieked (yes “shrieked”) and ran to tell “Mommy” that Sarah made “goodies”. In fact, the very last bar got fought over by my 7-year old brother and my 9-year old sister. I take it as a compliment when any of my baked goods get fought over. 😉
Blog posting is going to be a little scattered this weekend and next week—Very busy week coming up—On Saturday, my older brother, who is in the US Marine Corps will be coming home for the first time since May! We’ll be having a family dinner thing Saturday night. Sunday and Monday, I have to cook and pack for going out of town early Tuesday morning: I’m going to be taking a much-needed vacation with the family up to the Wisconsin Dells to stay at the Kalahari Resort and Waterpark for 3 days. Really looking forward to some down time and relaxing—very much needed!
How are you spending your days of holiday break? Any baking plans?
Lattice Black Raspberry Shortbread Bars
- 1 cup butter softened
- 1/2 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 1/2 cup honey
- 2 cups white whole wheat flour
- 1/3 cup raspberry jam I used black raspberry
- Place butter, sour cream, vanilla, and honey in a stand mixer fitted with a paddle attachment. Mix on medium speed until mixture is smooth. Add flour and continue mixing until a ball of dough forms. Wrap dough in plastic wrap and chill in the fridge at least 2 hours.
- Preheat oven to 350F. Remove chilled shortbread dough from fridge and divide in two pieces, one slightly bigger than the other. Pat the larger portion of dough in the bottom of a greased 13x9 in baking pan. Spread jam evenly over dough.
- Roll out remaining portion of dough to 1/4 in thickness. Cut into 4 (10 x 1) strips and 4 (7 x 1 in) strips. Lay strips over jam to make a lattice topping. Pinch edges to seal.
- Bake shortbread in preheated oven 35-40 minutes or until topping is golden and jam is bubbly. Cool on a wire cooling rack 2 hours before cutting into squares.
After you make these shortbread bars, be sure to try these other recipes!
Love bars as much as I do? Follow my Bodacious Bars And Brownies board on Pinterest!
(My #1 favorite shortbread recipe in the fall!)
Recipe adapted from Sally’s Baking Addiction.