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Rebecca Firth - Lemon Raspberry Summer Bars

Rebecca Firth - Lemon Raspberry Summer Bars
“The Cookie Book” author Rebecca Firth's super simple bars are the perfect blend of cake and cookie.
Lemon Raspberry Summer Bars
Course:
Dessert
Yield:
Makes about 18 bars
INGREDIENTS:

For The Bars:

  • 1 1⁄2 cups (288 g) granulated sugar
  • 8 tablespoons (115 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 1⁄3 cup (79 ml) sunflower seed oil or other neutral oil
  • 4 tablespoons (8 g) lemon zest
  • 2 tablespoons (30 ml) milk, room temperature
  • 2 teaspoons (11 ml) real vanilla extract
  • 1 1⁄2 cups (204 g) bread flour
  • 1 1⁄2 cups (204 g) all-purpose flour
  • 2 teaspoons (7 g) baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 12 ounces (336 g) fresh raspberries

For The Lemon Glaze:

  • 1 ½ cups (195 g) powdered sugar
  • 1 tablespoon (9 g) lemon zest
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 to 3 tablespoons (15 to 45 ml) milk, or more to thin

DIRECTIONS:

  • Preheat your oven to 375°f (190°c). Grease a 9 x 13–inch (23 x 33–cm) casserole dish and line with parchment paper, letting the excess fall over the sides.
  • Whisk together the granulated sugar, butter, eggs, egg yolk, oil, lemon zest, milk and vanilla until thoroughly blended.
  • In another medium bowl, whisk together the bread flour, all-purpose flour, baking powder, baking soda, cinnamon and sea salt. Add to the butter mixture and
  • Stir until barely blended. Add in the raspberries and continue to blend until just combined and the raspberries are evenly distributed. It’s okay if they bleed a bit. The dough will be thick.
  • Spoon the dough into the prepared baking dish. Dampen your hands and gently press down so that it covers the bottom of the dish. Bake in the center of the oven for 35 to 40 minutes. It will continue to cook and firm up as it cools. Let it cool completely.
  • To make the glaze, in a small bowl, whisk together the powdered sugar, lemon zest and lemon juice, and add in the milk, 1 tablespoon (15 ml) at a time, until you get the desired consistency. You want it thick enough to not all runoff the bars and thin enough to drizzle. Drizzle over the bars, cut and serve.