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Blackberry Shortbread Bars

Blackberry Shortbread Bars

Allison S.F.

"This is a recipe I got from TV but I've changed it to my liking. You can do the same by choosing any flavor preserves you'd like. Do not let the prep time throw you off; you must freeze the dough before baking."
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Ingredients

3 h 50 m servings 434 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition.
  2. Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Grate 1 ball of frozen dough evenly into the bottom of a 9x13-inch baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam.
  5. Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioners' sugar and cut into bars.

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Reviews

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This is a very versatile bar recipe as you could use any flavour of preserve and flavouring of your choice. The recipe doesn't state pan size but I would think 9x13, I halved the recipe to bake ...

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