Do you think you have the willpower to eat just one piece of these shortbread bars? If you think you do, chances are you will realize you were wrong while reaching for a second serving. These are one of the most addictive bars I have ever made. There are just four ingredients, they are delicious, easy and quick! Anyone can make them, and I guarantee everyone will enjoy them!
The author of this recipe adapted it from her grandmother. She calls it “the easiest, most foolproof recipe in the world”.
In the original recipe, three simple ingredients are combined to make the dough. They also give you an option to add your favorite fruit preserves, which I did. If you stick to the classic they call it “shortbread”; if you add the preserves they call it a “fruit bar”. Regardless of what you chose to add or call them, these bars are simply delectable. The dough comes together smoothly, and the brown sugar gives it a subtle, warm caramel flavor. Add your favorite preserves and you have perfection. They make a great gift too, because of their presentation and size. I sent a batch to my husband’s office and they loved them.
I spend hours pursuing my cookbooks to find the absolute best, simple recipes to share with you. I think I hit a home run with this one! There is no excuse not to make these bars. They are perfect for breakfast, as a snack or dessert.
This recipe is courtesy of “Food 52” and will make 16 pieces, but everyone will love them so much you might want to double up the ingredients and make two batches!
Ingredients for Brown Sugar Shortbread
1/2 cup salted butter, at room temperature
1/4 cup light brown sugar
1 1/2 cups all-purpose flour
Jam or preserve of your choice
Using an electric mixer or creaming vigorously with a wooden spoon, beat the butter and sugar until fluffy and pale.
Add the flour and stir until incorporated.
Transfer the dough to an 8-inch cake pan (square or round) and press it firmly with your fingers.
Prick the dough evenly across the surface with a fork.
If you are not going to add the preserves, score the dough into even columns or triangles, using a very sharp knife.
If you are going to add the preserves, you do not need to do this.
Cover with plastic wrap and refrigerate for at least 20 minutes before baking.
Preheat oven to 325°F.
Bake for about 25 to 30 minutes, until the dough is a light golden brown and the surface looks dry; watch carefully so it does not get too dark.
(The shortchanged bread will get darker as it cools in the pan, so you’ll want to pull it out just before it has reached the desired color.)
Remove from the oven and immediately cut it using the scored lines as guides. Let cool in pan before separating the pieces.
If you are adding a preserve to it:
Bake the shortbread for 20 minutes, until it is the lightest shade of gold.
Remove from the oven and let it cool slightly.
Spread your favorites fruit preserves over the top.
Bake for 10 to 15 minutes longer, until the jam is set.
It’s that simple!
