Rosé-raspberry shortbread bars (grain-free, vegan)

I’ll be the first to admit that I have never been a fan of shortbread cookies. They’re notorious for being dry, tasteless, and boring, so I usually just write them off and opt for a more exciting cookie, like chocolate chip. But, perhaps I’ve just never had good shortbread before? Nevertheless, I have not seen many, if any, gluten-free, vegan shortbread cookies, so even if I wanted to give these old classics a try again, I wouldn’t even be able to find one suitable for my palate. So, that’s what inspired me to create my own shortbread-like cookie and jazz it up just the way I would like it.

Since shortbread is a rather plain cookie, it’s actually the perfect blank canvas for creativity and flavor. I decided to spruce up my own homemade shortbread with a layer of raspberries and delectable Neat Nick Preserves Rosé Jelly. Now, I can confidently say I am a fan of shortbread! (Or at least my homemade version of it!)

My shortbread is “Mandy-friendly,” of course, made with only organic almond flour, coconut oil, vanilla extract, and fresh lemon zest – they’re completely grain-free and vegan! The bright citrus notes of the zest harmonizes the rich coconut and nutty almond flour so well, it’s one heavenly combination. What’s even better about my shortbread is there’s no sugar in the recipe whatsoever. That’s right, you read that correctly! And the shortbread is so flavorful, you don’t miss the sugar at all, especially when topped with some natural sweetness like fresh fruit and jam. By omitting the sugar, I can use the basis of this recipe in other recipes that have sweet toppings. And, if I were to bake these on their own as a plain shortbread, I’d sweeten them just a tad with some organic coconut sugar or maple syrup.

I topped my shortbread cookie layer with fresh, organic raspberries, and then to make the bars even more elegant, I spread melted Neat Nick Preserves Rosé Jelly overtop the raspberries for a sweet, winey, floral finish. An outstanding combination!

If you don’t have fresh raspberries, you could always substitute frozen, thawed raspberries and then just combine them beforehand with the melted jelly to spread over top the shortbread layer.

The secret to these shortbread bars is baking them until slightly golden brown on the edges and then allowing them to cool completely before removing them from the pan, which we know can be the hardest part! The smell of freshly baked goods is so tempting! They tend to be a little crumbly overall, but still incredibly delicious!

I love these cookie bars with cup of hot chamomile tea as by nighttime snack!

Rosé-raspberry shortbread bars (paleo, vegan)

For the shortbread:
1 ½ cups almond flour
¼ cup coconut oil, melted
1 tsp. vanilla extract
Zest of 1 lemon
Pinch salt

For the topping:
1/3 cup fresh raspberries, cut in half
½ cup Neat Nick Preserves Rosé Jelly

In a mixing bowl, combine the almond flour, coconut oil, vanilla extract, lemon zest, and salt. Mix until you achieve a crumbly dough, and form into a ball with your hands. Wrap tightly and refrigerate for about 1 hour. When ready to bake, preheat the oven to 350 F. Remove the dough from the fridge and dump it into a square or rectangle non-stick baking dish. Using your hands and/or the back of a spoon, press the dough down into one smooth, uniform layer, being sure the dough reaches all edges of the baking dish. Top the dough with the raspberry halves, distributing them evenly across the shortbread. Melt the jelly in the microwave for about 20-30 seconds, or until it becomes liquid-like. Pour the hot jelly all over the raspberry layer of the bars, being sure to cover the entire surface. You may need to use the back of a spoon to help spread the melted jelly out to the edges. Bake at 350 F for about 45 minutes, or until the edges of the shortbread bars begin to turn slightly golden brown and the jelly just begins to bubble. Allow to cool completely for at least two hours before removing from the pan. Cut into squares and enjoy!