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Preheat oven to 350 degrees F (177
degrees C) and place oven rack in the center of the oven. Butter
(or use a non stick cooking spray) an 8 x 8 inch (20 x
20
cm) pan.
Shortbread Base:
In the bowl of your electric mixer, or with a hand mixer, cream the butter
and sugar until light and fluffy. Add the flour and salt and beat until
the dough just comes together. Press onto the bottom of your greased pan and
bake for about 20 to 25 minutes, or until pale golden in color. Remove from oven and
place on a wire rack to cool while you make the filling.
Filling: In your food
processor or with a hand mixer, cream the butter and sugar until light
and fluffy. Beat in the eggs, one at a time, until incorporated. Then
beat in the corn syrup and vanilla extract. Stir in the flour, salt,
and baking powder.
Sprinkle the raisins or
nuts evenly over the baked shortbread base. Then pour the filling over
the raisins (and/or nuts) and
bake for about 20 - 25 minutes or
until the filling is set. Remove from oven and place on a wire rack to
cool. Serve at room temperature or chilled.
Makes 16 - 2 inch squares.
Sources:
Brody, Esther. 'The 250 Best
Brownies Bars and Squares'. Robert Rose Inc. Toronto: 2001.
The Best of Bridge Publishing
Ltd. 'Grand Slam More Recipes from the Best of Bridge'. The Best of
Bridge Publishing Ltd. Calgary: 1988.
Stern, Bonnie. 'Bonnie
Stern's Essentials of Home Cooking'. Random House Canada. Toronto: 2003.
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