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Mixed Berry Shortbread Bars
Florence Jackson

Mixed Berry Shortbread Bars

A thick layer of buttery shortbread topped with a mixed berry topping. Just like classic lemon bars but better! The shortbread mix may appear crumbly but stick with it. Also, make sure to let the bars bake until no longer wobbly.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 50 g Granulated Sugar
  • 100 g Unsalted Butter
  • 200 g Plain Flour
For the Berry Layer
  • 3 Medium Eggs
  • 190 g Granulated Sugar
  • 25 g Plain Flour
  • 110 g Mixed Berries Mashed (and melted if frozen)
  • Zest of 1 Lemon

Method
 

  1. Heat the oven to 200C/180C Fan/Gas 6. Line an 8" square tin.
  2. Make the shortbread by combining all ingredients with a high speed mixer or in a food processor. The resulting mixture should be crumbly. Press into the lined tin in an even layer.
  3. Bake the shortbread for 20 minutes. Remove and let cool on a wire rack.
  4. While the shortbread is baking, make the berry layer by combining all ingredients in a large mixing bowl/the bowl of a stand mixer. It should come together quickly. (Note: if using frozen berries, melt them in the microwave so you can mash them into a liquid/paste).
  5. `Pour this over the baked shortbread layer. Bake for a further 20-25 minutes: until the middle is no longer wobbly. Remove and let cool on a wire rack, then cool in the fridge for at least an hour before slicing.