A shortbread treat with raspberries, granola and almonds.
Prep Time:30 mins
Cook Time:45 mins
Total Time:1 hour 15 minutes
Yield:12 bars 1x
2 sticks of butter – room temperature
3/4 cups of sugar
1 tsp of pure vanilla
2 and 1/3 cups all purpose flour
1/2 tsp salt
12 ounces (jar) of raspberry jam
1 cup raspberries
2/3 cup granola
1/4 cup sliced almonds
Let butter come to room temperature before you begin.
Preheat oven to 350 degrees.
Beat butter and sugar with an electric mixer until combined. Add vanilla and beat until combined. I used a hand mixer.
Sift flour and salt in a separate bowl – an easy way to shift is to put flour and salt into a fine mesh sieve and shake gently into a bowl.
Add flour a 1/2 cup at a time to the butter sugar mixture until it is all incorporated. It should form into a ball but mine didn’t. It was just crumbs. I gently squeezed the two-thirds of the crumbs together to make a ball of dough.
Take the ball of dough and pat into a 9 inch square baking pan. Add a little bit more around the sides of the pan about 1/4 inch to make a little barrier to hold in the jam and fruit.
Spread jam over dough and then evenly sprinkle with raspberries.
Toss granola with remaining crumbled dough. Press granola and dough into small clumps and sprinkle it over the jam and fruit.
Sprinkle the almonds on top.
Bake for 45 minutes until lightly browned.
Cool in pan on a wire rack. When cool cut into bars.