Raspberry Streusel Bars
Inspired by techniques from America's Test Kitchen.
Shortbread bars with raspberry jam and fresh raspberries under an oat-pecan streusel.
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Method
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Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- electric mixer
- fork
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 212 kcal |
| Protein | 2.2 g |
| Carbohydrate | 27.7 g |
| of which sugars | 12.6 g |
| of which free sugars | 12.3 g |
| Fat | 10.6 g |
| of which saturates | 5.6 g |
| Fibre | 1.2 g |
| Salt | 0.13 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Base and streusel
- 355 g plain flour
- 130 g caster sugar
- 3 g fine sea salt or table salt about ½ tsp
- 255 g unsalted butter, cut into pieces, cool room temperature 225 g for the base, 30 g for the streusel
- 45 g rolled oats
- 55 g pecans, toasted and finely chopped
- 50 g light brown soft sugar
Filling
- 240 g raspberry jam
- 90 g fresh raspberries
- 1 tbsp lemon juice
- 1
Base. Heat the oven to 190 °C (170 °C fan) and line the large tin. Beat the flour, sugar and salt with 225 g butter, a piece at a time, until like damp sand. Take out about 300 g for the streusel.
- 2
Prebake. Press the remaining mixture firmly into the tin and bake 14-18 min, until golden at the edges.
- 3
Streusel. Mix the oats, pecans and brown sugar into the reserved crumbs, then rub in the last 30 g butter until small clumps form.
- 4
Filling. Mash the jam, raspberries and lemon juice together with a fork, leaving some berry pieces.
- 5
Bake. Spread the filling over the hot base, scatter the streusel over and bake 22-25 min, until bubbling and deep golden.
- 6
Cool. Cool completely, about 2 h, then cut into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
