Best 7 Scottish Raspberry Bars Recipes

RASPBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
• Remove the crust from the oven, and turn the oven up to 350°F (177°C).
• Spread preserves over warm crust. Dot the preserves with raspberries on top.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

GRANDMA'S RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

RASPBERRY CAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides.
• Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.

SCOTTISH RASPBERRY BUNS

Steps:

• Set oven to 425°F or Mark 7.
• Grease and flour baking sheets.
• Sift the flour into a bowl and rub in the margarine.
• Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency.
• Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
• Make a small hole in the centre of each bal1 and spoon in a little raspberry jam.
• Pinch the edges together again.
• Dust lightly with caster sugar.
• Bake for 10 minutes then reduce heat to 350°F or Mark 4 and bake for a further 5 minutes.
• The buns should be light golden in colour.
• Cool on a wire rack.
• Store in an airtight container at room temperature.

RASPBERRY SCOTTISH SHORTBREAD ( VEGAN!)

Steps:

• Preheat the oven to 350.
• Sift the flour and salt(I just put them in a bowl and mix I'm not a sifter).
• Add the oil to the dry ingredients and mix well.
• Add the maple syrup and vanilla and mix thoroughly.
• Lightly oil a 9x9 pan. Cover bottom with half the batter, pressing it firmly into place with fingers.
• Spread the jam evenly over the batter to cover(I find it helps to mix jam first) Loosely cover with remaining batterPress gently and bake for 35 minutes. Let cool 15 minutes(If you can wait).

RASPBERRY HONEY FLAPJACKS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with parchment. Melt the butter, sugar, honey and a pinch of salt in a pan. Once the mixture is bubbling and combined, stir in the oats.
• Tip the oat mixture into the lined baking tin and press down with the back of a spoon. Scatter over the raspberries, then lightly press them into the oat mixture. Bake for 25-30 mins until golden brown. Leave to cool, then cut into 9 or 12 flapjacks.

SCOTTISH RASPBERRY BARS

Steps:

• Mix until crumbly. Set aside 1-1/2 cups of this mixture. Press remaining mixture in bottom of pan greased 9x13 pan. Spoon seedless raspberry jam on mixture. Sprinkle chocolate chips over jam. Crumble reserved mix over top. Bake 40-45 minutes at 350 degrees or until lightly browned. Option: Sprinkle with confectionary sugar. For larger bars, double the recipe.