Raspberry Shortbread Bars
Shortbread layer:
1 1/2 cup flour
pinch of salt
1 1/2 sticks shortening or margarine
1/4 cup granulated sugar
1 1/2 tablespoon Ener-G Egg Replacer mixed with 2 tablespoon tepid water
2 tablespoon vanilla extract
Jam Layer: Smuckers red raspberry preserves
Topping layer:
1 tablespoon Ener-G mixed with 4 tablespoon tepid water
1 1/2 cup packed light brown sugar
1 cup flaked coconut
1 cup finely chopped nuts of choice
2 cup oatmeal or multi-grain
2 tablespoon flour
pinch of baking soda
pinch of salt
3 tablespoon vanilla extract
Combine dry shortbread ingredients and set aside; in large bowl combine vegetable shortening, vegan sugar, egg substitute, and vanilla, mixing well. Add dry ingredients and mix well. Pat the mixture evenly over the bottom of a lightly greased 9 by 13 glass baking pan. Bake in preheated 350 degree oven for about 10 minutes; cool in pan on rack.
Combine topping ingredients in a large bowl, in order listed, mixing well. When shortbread has cooled to room temperature, spread a layer of preserves over it ( about 1/4 does nicely),and then sprinkle with the topping; return to oven and bake for another 20 or 30 minutes, until topping is set. When cool, cut into bars (pan should net about 48).
The calorie count of these tasty bars may go through the roof, but they're so good that a day or two of diet penance is worth it!
SO HOW'D IT GO?
I absolutely LOVE this recipe!!!! It is my fall back recipe for any kind of potluck or picnic. Everyone loves them and they never geuss that they are vegan! (this is by far the most requested recipe in my box!)
My fave way to make them is with Cherry jam, almonds, and 1 tsp almond extract in place of the vanilla in the topping!
Thanks so much for this totally awesome recipe!
This is a very good recipe, indeed, however I encountered two issues (that I'm a little surprised no one else mentioned, but maybe it's just me). I had to use a smaller pan, 8x8, because there was no way the shortbread layer would fit in the larger pan as recommended (I tried). As a result, I had more of the topping than I needed. No problem, I have just frozen half of it for the next time I make the recipe, but if I wanted to fill up the pan size suggested, I would 1.5x the shortbread recipe.
I didn't have any issues making the shortbread layer work in my 9x13, but I definately ended up with too much topping and I only used 1 cup of oats instead of 2. Next time I think I will only use 3/4 cup of both the oats and coconut, keeping everything else the same as the recipe calls, that should keep them from being so crumbly on top. I also left the vanilla out of the topping and I'm glad that I did. 3 T? Whoa, that just seems like a lot.
I felt bad using so much butter in the shortbread, so I used about 1/2 cup butter and 2 T canola oil. Then I just added rice milk a splash at a time until it was the right consistency. I used plum jelly that I made this summer and way more than 1/4 cup! I didn't measure it, but I'd guess about 1 C.
I LOVE LOVE LOVE this recipe and will definately be making it a lot! I tried a corner piece while still warm and it made me think back to eating pop tarts. Only way better with the crunchy topping. Hadn't had something like this in ages.
Okay, I made them! I used about 1/2 cup of margerine, and used oil for the rest. I left out the coconut and oats on the topping. The bars taste good, but are kind of too sugary for me. Also, because it said to cook for 20-30 mins, I cooked them for 27 mins. but the top was (and still is) really liquidy...I wasn't sure if I should've cooked it more because I couldn't tell if the shortbread part would burn. Also, I added more raspberry preserve (I used Polaner fruit spread) than 1/4 cup and I think I should've added more. I could barely taste it. Overall, they aren't that bad though. Just a little too sweet. ;)
I forgot to say that you should really use less vanilla in the topping if you make this. The shortbread part tastes fine but the topping is too sweet like I said before and I just figured out what it was.
Okay, I made them! I used about 1/2 cup of margerine, and used oil for the rest. I left out the coconut and oats on the topping. The bars taste good, but are kind of too sugary for me. Also, because it said to cook for 20-30 mins, I cooked them for 27 mins. but the top was (and still is) really liquidy...I wasn't sure if I should've cooked it more because I couldn't tell if the shortbread part would burn. Also, I added more raspberry preserve (I used Polaner fruit spread) than 1/4 cup and I think I should've added more. I could barely taste it. Overall, they aren't that bad though. Just a little too sweet. ;)
Hi! I really want to make these, but I was wondering if I used canola oil instead of the margerine, would the texture come out differently? I'm pretty sure shortbread is supposed to be buttery, so I'm kinda worried about making a major mistake or something. If oil wouldn't work, do you think I could use less margerine? I have just a little less than 1/2 cup of Earth Balance left... I dunno. LOL. :D Any help would be really appreciated. Thanks! :)
p.s. even without the minor modifications i am going to try next time, my friends, family and coworkers are going nutso over these. i have baked more than a dozen different things for my office (cookies, cupcakes, brownies, muffins, scones, etc.), and several of my office mates state that these are the best out of everything!
This is a very good recipe, indeed, however I encountered two issues (that I'm a little surprised no one else mentioned, but maybe it's just me). I had to use a smaller pan, 8x8, because there was no way the shortbread layer would fit in the larger pan as recommended (I tried). As a result, I had more of the topping than I needed. No problem, I have just frozen half of it for the next time I make the recipe, but if I wanted to fill up the pan size suggested, I would 1.5x the shortbread recipe. I also found the shortbread layer to be very very buttery. Next time I would use less shorterning and substitute applesauce for some of it. Oh, the other thing is that I would like my oat topping to stick together a wee bit better, so I might throw some applesauce or a little bit of soymilk to achieve that.
I used a mix of hazelnuts and walnuts for the topping along with organic cascadia farm mixed berry jam. Flavor was excellent and my very non-vegan family ate these up.
Overall, very good. With the modifications I suggest above, I think, for me, it would definitely be a 5* recipe.
Smuckers jams are made with white sugar, therefore not vegan. Your best bet is to look for a no sugar added jam at the health food store like bionaturae. They use apple juice concentrate to sweeten instead of sugar or chemicals. Also some jellies/jams use gelatin. look for natural fruit pectin as the thickening ingredient. Also I believe that the whole foods brand 365 is vegan.