London Strips

London strips are a three-layer cookie bar that looks like something from a European bakery case. A rich, buttery shortbread base gets spread with strawberry jam, then topped with a bourbon-spiked walnut meringue that bakes up golden and crisp on top while staying slightly chewy underneath.

The base is essentially a shortbread dough: flour, egg yolks, butter, sugar, and vanilla pressed flat into the pan. It bakes under the jam and meringue layers, staying tender and crumbly. The egg yolks in the base and the egg whites in the meringue mean nothing goes to waste.

That meringue topping is where the magic happens. Stiff-beaten egg whites folded with sugar, bourbon (or vanilla), and finely chopped walnuts create a nutty, marshmallow-like layer that puffs and crisps in the oven. A final dusting of powdered sugar after cooling gives them a polished, snow-white finish.

Pro Tips

• Press the shortbread base evenly and thinly across the entire pan; thick spots won’t cook through under the toppings
• Spread the jam in a thin, even layer; too much makes the bars soggy and impossible to slice cleanly
• Beat the egg whites to stiff peaks before folding in the sugar and nuts; underbeaten whites collapse during baking
• Let the bars cool completely before cutting into strips so the meringue doesn’t crack and crumble

Variations

• Use apricot or raspberry jam instead of strawberry for a different fruit layer
• Swap walnuts for pecans or toasted almonds for a different nut flavor
• Use bourbon for a Southern-style kick or stick with vanilla for a more classic, kid-friendly version