Vegan Raspberry Bars

 Nine Emperor Gods Festival is coming closer (and closer), when people who're Gin je (it means eating vegetarian food) don't eat dairy product or egg, some baked sweets are prohibited.

But we still need something sweet and delicious, luckily that right now we have a lot of choice. In this cookie bar, I use the Non-hydrogenated rice barn oil shortening instead of the butter, so there is no dairy product here, plus there is no egg too. The filling is boiled sweetened raspberry (very easy to make ^^, just boil it until lightly thicken and the heat in the oven will finish the rest of the work). The base and the crumble is the same dough, so there are no time to waste, make only one dough, very easy, right? 
You can cut it into small or large pieces depend on how you want to serve, serve it with a cup of black tea is the best combination (in my opinion) but hot black coffee is another great choice, so choose the one that you like. 

Vegan Raspberry Bars

Make 18cm cookies (you can cut into 9 or 16 small pieces)

Base and crumbs 
230g .............................. All purpose flour
85g ................................. Granulated sugar
90g ................................. Brown sugar
1/4tsp ............................. Salt
1/2tsp ............................. Lemon zest
160g ................................ Shortening (Non-hydrogenated rice barn oil shortening)

Filling
250g ............................... Raspberry (Fresh or frozen)
45g ................................. Granulated sugar
1/2tbsp .......................... Corn starch

Topping
3tbsp .............................. Icing sugar
....................................... Water

I use this Shortening  (non-hydrogenated rice barn oil shortening).

Brush 18cm pan with shortening and line the base with baking paper.
Preheat the oven to 180C.

 Put flour, both kinds of sugar, lemon zest and salt into a bowl and whisk to combine.

 Put the shortening into the bowl, use a pastry cutter to cut the shortening into the flour mixture until bread crumbs formed.

 And use your fingers to press everything together. 

 Put 420g  of the dough into the prepared pan, press to smooth and level it.
Bake for 15 minutes.
Keep the rest of the dough in the freezer, until you're ready to use.

 Meanwhile, put the raspberry into a saucepan, sift the corn starch into a sugar bowl and mix them together, then pour it into the saucepan, and stir to combine.
Place over medium heat, when the mixture become boil, lower the heat and simmer it for 2 minutes.

 Remove from the heat, set aside until you're ready to use.

 When the base is ready. Remove the base from the oven (don't turn off the oven).
Place over a wire rack.

 Pour the raspberry mixture over the base.

 Crumb the rest of the dough over the raspberry mixture.

Return to the oven. Bake for 22-25 minutes, or until the top is golden brown.
Remove from the oven and let it cool on a wire rack.

Put the icing sugar into a small bowl, pour the water drop by drop then mix until you got smooth and thick mixture.
Drizzle it over the cookies let it dry and cut into pieces.
             

Vegan Raspberry Bars