FF Bakewell Shortbread Bars

Bakewell Shortbread Bars

Hello my lovely readers, I have a real star of a recipe today. If you have spent anytime on this site, then you’ll know I’m a bit bonkers about all the flavours in a Bakewell Tart. You’d think I’d actually get round to making one! Soon I promise. Instead, I have made these very delicious Bakewell Shortbread Bars.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars perfect for packed lunches and picnics.

These actually came about by accident, sometimes that’s the best way with recipes! I had made some vanilla shortbread dough, which I had planned to turn into chocolate dipped hearts, don’t worry, I haven’t shelved that idea. Anyway, what with one thing and another, I didn’t get around to making them.

So a couple of weeks ago, on a Sunday, Hubby was running through what we had for packed lunches that week. I hadn’t managed to make any Cranberry Walnut Flapjacks eek – then I had a moment of inspiriation. These Bakewell Shortbread Bars are the result of me needing to make something delicious, that also travels well.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars perfect with a cup of tea.

What a massive hit these have been with my family, ooh and me!

The buttery shortbread base gives these Bakewell Shortbread Bars a sturdiness that is needed when food is to be transported. Topped with delicious raspberry jam, giving a hint of sweetness and then covered in a light, tender almond sponge with flaked almonds added for crunch, flavour and decoration.

Whilst I love Bakewell Tart, what I really love about this recipe, is that there isn’t any pie crust to roll out. With a pastry crust I certainly don’t want a big, thick wodge of it at the bottom of my bar, whereas, using shortbread dough I am more than happy to have a decently thick base.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars such an easy recipe.

These Bakewell Shortbread Bars hold together really well and I will definitely be making them for picnics throughout the warmer months. I am not a fan of packing up food for lunches or picnics that is overly sweet or has any form of icing. I guess it just becomes too much of a bug magnet, or even worse wasps – and cupcakes/iced cakes just get too messy. Even though our children are in their teens now, I want to relax whilst eating outside, not constantly dodging bugs or clearing up melted buttercream.

That is not my idea of fun!

Actually, one year that we went to the beach with a big croud of friends, I made a fruit cake and a lemon drizzle cake (I know but the lemon drizzle only had a little bit of icing). I pre-cut them, popped the cakes into tins and mid afternoon we all had a cup of tea and slice of cake. I remember it being a very relaxing happy day and these Bakewell Shortbread Bars would certainly have travelled well and been enjoyed. A must bake for this year’s beach outings!

Now when I say this recipe is simple, it really is, the only slight faff is pre-cooking the shortbread. I say slight, because whilst the shortbread is cooking it is the perfect time to whip up the sponge.

Recipe: Makes 12 Bakewell Shortbread Bars

For the shortbread:

225g/8oz Unsalted Butter – softened to room temperature plus 1tbsp for greasing the tin

150g/5oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1 Large Egg Yolk – I always use free range

275g/10oz Plain White Flour

Pinch of salt

For the cake batter:

175g/6oz Unsalted Butter – softened to room temperature

175g/6oz Caster Sugar

3 Large Free Range Eggs

1tsp Vanilla Extract

3/4 tsp Almond Extract

100g/4oz Ground Almonds

50g/2oz Plain White Flour

1tsp Baking Powder

Pinch of salt

175g/ Approx 1/2 Standard Jar of Raspberry Jam – I’ve used seedless

50g/2oz Flaked Almonds

Method: Preheat the oven to 180C/165C fan, gas mark 4

You will need a swiss roll tin 28cm x 20cm x 5cm (12″ x 8″ x 2″) greased with butter and lined with baking parchment.

Making the shortbread base:

  • In a large bowl whisk/beat the butter and sugar together until pale and creamy.
  • Add the vanilla extract and egg yolk and whisk/beat until combined.
  • Sift the flour and salt into the bowl.
  • Mix using a spoon until the dough comes together.
  • Tip the dough out on to some cling film. Wrap up the dough into a disc shape and place in the fridge to chill for 30 minutes.
  • Once chilled break the dough up into large pieces and place them into the prepared tin.
  • Using clean hands, press the shortbread dough into the tin so that it forms a uniform layer.
  • Dock the shortbread dough using a fork.
FF Bakewell Shortbread Bars
The shortbread base ready for the oven.
  • Place the tin into the oven and bake for 10 minutes.
  • Remove the tin after 10 minutes and spread the jam over the part cooked shortbread. Leave a small gap between the jam and the edge of the shortbread.
  • Turn the oven temperature down to 160C/140C fan, gas mark 3.
FF Bakewell Shortbread Bars
The part cooked shortbread is slathered in raspberry jam.

Making the cake batter.

  • In a large bowl whisk/beat the butter and sugar until pale and creamy.
  • Add the vanilla and almond extract and the 3 whole eggs. Whisk/beat for 1 minute.
  • Add the flour, ground almonds and salt.
  • Mix slowly until the batter is just combined.
  • Spoon the cake batter over the jam coated shortbread.
FF Bakewell Shortbread Bars
Almond sponge is spooned on top of the raspberry jam covered shortbread.
  • Use an offset palette knife, or the back of a spoon to carefully spread the cake batter so that it almost covers the top of the shortbread, Don’t worry it will spread out during baking,
  • Sprinkle over the flaked almonds.
Bakewell Shortbread Bars
Ready for the oven.
  • Place the tin into the centre of the oven and bake for 25-30 minutes. It is fully baked when the top is golden and feels firm to the touch.
  • Once baked remove the tin from the oven and allow to cool completely in the tin.
FF Bakewell Shortbread Bars
How gorgeous does this look?
  • When completely cold run a knife around both long sides of the tin.
  • Using the spare parchment paper, lift the cake covered shortbread free from the tin.
  • Cut down the middle length of the bake.
  • Cut across the width, in the middle.
  • Cut each quarter into 3 bars.
  • Use a palette knife to lift the Bakewell Shortbread Bars free from the baking parchment.
FF Bakewell Shortbread Bars
Bakewell Shortbread Bars who will you share them with?

How great do these Bakewell Shortbread Bars look?

Store them in an airtight container for up to 5 days.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars almond sponge, raspberry jam and shortbread base – perfect!

See! So easy to make. Such a brilliant addition to a packed lunch, picnic or just to have with a cup of tea or coffee.

I love recipes that are easy, yet produce stunning results. This is one of those recipes. All of the flavours work so well together – buttery shortbread base, sweet/tart raspberry jam and almond sponge – the perfect combination. You can have your cake and cookie all in one tasty Bakewell Shortbread Bar!

If you have enjoyed these Bakewell Shortbread Bars, here are some other recipes you might like to try:

Cranberry Walnut Flapjacks

FF Bakewell Shortbread Bars
Cranberry Walnut Flapjacks perfect to grab and go.

Coconut Date Almond Flapjacks

FF Coconut Date Almond Flapjacks
Coconut Date Almond Flapjacks healthy food to go.

Oat Topped Lemon Shortbread Bars

FF Bakewell Shortbread Bars
Oat Topped Lemon Shortbread Bars

Do you have favourite recipes for making good food to go?

Thank you for taking the time to leave a comment. I really appreciate it and love reading them. If you are on Twitter or Instagram please pop a photo up and tag me in. I love to see what you are baking and making in your kitchens and will happily retweet your pictures.

Whatever you are making, have lots of fun making your feasts and sharing with friends and family.

Sammie xx

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Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way to show love is through food whilst having fun. Hence Feasting Is Fun!!

12 thoughts on “Bakewell Shortbread Bars”

  1. These look amazing! The problem is I don’t like bakewell tarts (I know, such a weirdo). Its the almond extract I don’t like in particular but do you think it would work without the almond extract in the sponge? I am always on the lookout for a robust treat to put in my packed lunch (hence my current obsession with brown butter pound cake) and these do look delicious. xx

    1. Thanks Erica, yes it would absolutely work without the almond extract. If you don’t mind the flavour of ground almonds then just leave the almond extract out hon. Sammie xx

      1. Thanks hun. No that’s the weird thing I love almonds (all nuts in fact) in all forms other than the extract. Im putting this on my list 🙂 xx

  2. These are gorgeous, Sammie! I hope to try them soon (I think the hubby would love them, but would have to skip the almonds on his share! More for me!!!).

    1. Thank you Liz they are rather scrummy. I can’t wait to make your banana cream pie, I’ve told one of our daughters and she is so excited! Thank you for your fantastic recipes. Sammie x

    1. Ooh yes Angie it would be. The two layers do compliment each other with raspberry jam in the middle. Have a great weekend. Sammie.

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