• Preheat the oven to 350℉ (175℃). Line an 8x8 inch baking pan with parchment paper so there is overlap over each end.

FOR THE SHORTBREAD BASE

• In a large bowl, combine the flour, powdered sugar, baking powder, and salt. Stir to combine.
• Add the melted coconut oil and 1 tablespoon of water and stir until the dough begins to hold together. Add more water as needed, just until holding together but still crumbly.
• Press the dough into the lined pan, forming an even layer. Prick the dough with a fork all over to prevent uneven rising. Bake for 18-20 minutes, or until lightly brown at the edges.

FOR THE RASPBERRY FILLING

• In a blender add the raspberries, lemon juice, and coconut milk. Blend until smooth. Set aside.
• In a medium saucepan, combine the granulated sugar and corn starch. Whisk to combine. Add just enough raspberry mixture while whisking to form a thick slurry with no lumps. Once smooth, add the rest of the raspberry liquid to the pan.
• Cook the raspberry mixture over a medium heat, stirring constantly, until mixture becomes thick and translucent, about 7 minutes.
• Pour the mixture through a fine mesh sieve over the baked base and return to oven to bake for 15 minutes, or until there is slight darkening around the edges.
• Allow to cool for 30 minutes at room temperature before covering and moving to the fridge to cool for at least 2 hours, preferably overnight.
• Once completely cool, use the parchment paper overhang to remove from the pan. Dust with a generous layer of powdered sugar just before serving and cut into 2” (5 cm) squares. For easiest cutting, heat a very large knife under hot water (then dry it), slice, and wash/dry the knife between slices.