Shortbread Jam Bars Shortbread Jam Bars

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler/Geary House

Strawberry and raspberry jam elevates already-perfect buttery shortbread and turns it into an even more scrumptious treat.

  • Prep time 30 minutes
  • Total time 1 hour



Preheat oven to 325°F. Line baking sheet with parchment paper. 

In bowl, beat together butter, all but 1 tsp of the sugar and salt; stir in vanilla. Stir in flour just until combined.

Divide dough in half. On lightly floured surface, roll each half into 8-inch log. Arrange, 2 inches apart, on prepared pan.

Press handle of wooden spoon lengthwise along centre of each log to create 1/4-inch deep groove; refrigerate for 10 minutes. Fill grooves with jam; sprinkle remaining sugar over edges.

Bake until golden brown, about 25 minutes. While still warm, slice into 1/2-inch thick bars.

Test Kitchen Tip: In place of strawberry or raspberry jam, substitute with your family favourite. We’re quite fond of apricot for these buttery bites. 

Makes about 30 bars.

Nutritional facts PER BAR: about

  • Sodium 1 mg
  • Protein 1 g
  • Calories 51
  • Total fat 3 g
  • Potassium 6 mg
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 1
  • Folate 4
  • Vitamin A 3
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Baking & Desserts

Shortbread Jam Bars