Whole-Wheat Bars with Raspberry Jam

whole wheat raspberry bars
Photo: Antonis Achilleos
Makes about 2 1/2 dozen

These soft bars filled with raspberry jam are more virtuous than many coffee-break treats. Applesauce gives the cookies a cakelike texture; whole-wheat flour and wheat bran add wholesome notes. Lemon zest balances the sweetness of the berry jam.


  • 1 ¼ cups whole wheat flour

  • 1 cup all-purpose flour, plus more for dusting

  • ¼ cup wheat bran

  • ¼ teaspoon salt

  • ¼ teaspoon baking soda

  • cup packed dark-brown sugar

  • 1 teaspoon finely grated lemon zest

  • 10 tablespoons unsalted butter, softened

  • 1 large egg

  • ¼ cup smooth unsweetened applesauce

  • 1 cup raspberry jam


  1. Whisk together flours, bran, salt, and baking soda in a medium bowl; set aside. Put brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beat in egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.

  2. Preheat oven to 375 degrees. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm. Remove top piece of parchment. Trim dough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.

  3. Cut rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and jam.

  4. Cut crosswise into 1 1/2-inch-wide bars, but do not separate until after baking. Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack. Bars can be stored in an airtight container at room temperature for up to 3 days.

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