Vegan Bakewell Shortcake Bars
If you're a lover of Bakewell tarts, you have to try these Bakewell shortcake bars!
They have a soft base, a gooey raspberry centre, and a short 'buttery' topping. With almond extract and ground almonds in the shortcake, the almond flavour is carried throughout; and with the raspberry centre, it really is like you're eating a Bakewell tart, only better!
Preparation : 30 minutes
Baking Time : 40 - 45 minutes
Makes : 12 bars
• 300g Dairy-Free Butter
• 120g Caster Sugar
• 20g Icing Sugar
• 400g Plain Flour
• 65g Ground Almonds
• 4 tbsp milk
• 2 tsp Almond Extract
• 2 tsp Baking Powder
• 460g Raspberries
• 50g Caster Sugar
• 2 tbsp Cornflour
• 2 tsp Water
Preheat the oven to 180C fan and line a 9 x 9 inch tin with baking parchment.
Cream the butter and caster sugar (I use a standing mixer on a high speed with a whisk attachment).
Then add the flour, icing sugar, ground almonds, almond extract and milk (1 tbsp at a time), mixing until it forms a dough.
When the mixture has formed a dough, press roughly 2/3 it into the tin and smooth its surface, making it as level as possible.
In a bowl, mix the raspberries, caster sugar, cornflour and water, until the raspberries are completely coated.
Transfer the mixture to the tin, spreading them on top of the shortcake dough. Press gently into the raspberries to slightly break them apart, so they completely cover the shortcake dough.
Sprinkle the remaining 1/3 of the shortcake dough on top of the raspberry layer, allowing areas for the raspberry to come through.
Bake in the oven for 40 – 45 minutes, until the shortcake is baked on the top and raspberry mixture is boiling.
Once baked, leave to cool in the tin for around 10 minutes, then remove from the tin and cut into slices.
Store in an airtight container in the fridge for up to a week – if they last that long!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •