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Lattice Black Raspberry Shortbread Bars

Chewy and buttery shortbread in the form of a gorgeous raspberry-filled, lattice-topped bar!
Prep Time 2 hours 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings 1 dozen 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.


Store bars in an airtight container up to 2 days.