Apricot Mabroosheh – Jam Bars
These bars are melt-in-your-mouth goodness that you’d be happy to serve at any gathering or party. The name, mabrousheh, means “grated” and symbolizes the grated dough on top of the bars – although you can also use your hands to shred the dough into small pieces, but traditionally, it’s done with a grater. They’re so impressive with their light texture, anyone will be hooked – even chocolate lovers like myself! I love these with tea as a little pick me up. Don’t forget to tag me on Instagram @thebitewithjackie when you make this or any of my recipes!
Ingredients:
1 cup room temperature butter
3/4 cup granulated sugar
2 teaspoon vanilla
3 eggs
1 tablespoon lemon zest
3 ¼ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 – 13oz jar apricot jam or jam of choice
Directions:
In a stand mixer with a paddle attachment or a bowl with an electric hand whisk, whip together the butter and sugar until pale and fluffy. Add in the vanilla and keep mixing. Add in the eggs one at a time, beating the mixture well between each egg until fluffy then add in the lemon zest.
Combine the flour, baking powder and salt and add it directly into the stand mixture in 2 parts. Once your dough is a soft, well combined cookie dough, place it on a 9×13 baking dish. Take slightly more than half the dough and keep it in the baking dish as the bottom of the bars. Wrap the other portion of dough in plastic wrap and place it in the freezer.
Preheat the oven to 350F. Spread the larger portion of dough evenly on the baking dish – this is the bottom of the jam bars. Pour the jam directly on top of the cookie base, reserving about ¼ inch along all edges – this helps prevent the jam from hardening once cooled. After the oven is preheated, remove the dough from the freezer, and use a large grater (or your hands) to shred the dough into small pieces and scatter on top of the jam.
Bake for 35-40 minutes or until you begin to see very slight golden-brown spots on the top portion of dough. Let cool 10 minutes and cut into desired shapes. Enjoy!
Apricot Mabroosheh – Jam Bars
Ingredients
- 1 cup room temperature butter
- 3/4 cup granulated sugar
- 2 teaspoon vanilla
- 3 eggs
- 1 tablespoon lemon zest
- 3 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 – 13oz jar apricot jam or jam of choice
Instructions
- In a stand mixer with a paddle attachment or a bowl with an electric hand whisk, whip together the butter and sugar until pale and fluffy. Add in the vanilla and keep mixing. Add in the eggs one at a time, beating the mixture well between each egg until fluffy then add in the lemon zest.
- Combine the flour, baking powder and salt and add it directly into the stand mixture in 2 parts. Once your dough is a soft, well combined cookie dough, place it on a 9×13 baking dish. Take slightly more than half the dough and keep it in the baking dish as the bottom of the bars. Wrap the other portion of dough in plastic wrap and place it in the freezer.
- Preheat the oven to 350F. Spread the larger portion of dough evenly on the baking dish – this is the bottom of the jam bars. Pour the jam directly on top of the cookie base, reserving about ¼ inch along all edges – this helps prevent the jam from hardening once cooled. After the oven is preheated, remove the dough from the freezer, and use a large grater (or your hands) to shred the dough into small pieces and scatter on top of the jam.
- Bake for 35-40 minutes or until you begin to see very slight golden-brown spots on the top portion of dough. Let cool 10 minutes and cut into desired shapes. Enjoy!
