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–+ servings

STRAWBERRY SHORTBREAD BARS

Servings: 16 Bars
Gluten-free shortbread bars laced with strawberry jam and coated crumble. Adapted from Chloe Coscarelli's Chloe Flavor.
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Ingredients

  • 2 cups Gluten-Free Flour
  • 2 sticks Plant Butter, Very cold
  • 1 tsp Vanilla
  • ½ cup Sugar
  • ½ tsp Salt
  • 2 cups Strawberry Preserves
  • ¼ cup Powdered Sugar, *Optional

Instructions

  • Preheat oven to 350°. Line an 8" square pan with parchment.
  • Cut the cold plant butter sticks into halves, then quarters.
  • Add the plant butter, vanilla, flour, sugar and salt in a blender or food processor. Pulse until crumbly. Set a cup of the crumble mixture aside. Press remaining evenly into lined baking dish.
  • Bake 18 - 20 minutes. Allow crust to cool.
  • Spread strawberry preserves over cooled crust. Sprinkle reserved crumble over the top and bake an additional 25 - 30 minutes. The crumble should be lightly golden.
  • Allow bars to cool. Refrigerate for a few hours to help bars set + firm up.
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