Side Pannel
Chocolate Raisin Bars
Ingredients List
- 1 3/4 c All-purpose flour
- 1 pn Salt
- 8 ts Potato flour
- 3/4 c Butter
- 1/3 c Raisins; chopped
- 8 oz Semisweet chocolate pieces
- 1/4 c Vanilla sugar
Directions
Preheat oven to 350 F (175 C). Sift all-purpose flour, salt, potato flour
and vanilla sugar into a medium-size bowl. Cut in butter until mixture
forms coarse crumbs; mix in raisins. Mix together to form a soft dough.
Roll out dough on a floured surface to a rectangle slightly smaller than an
11" x 7" baking pan. Place rolled-out dough in pan; press to fit. Smooth
top; prick well. Bake about 25 minutes or until very lightly browned. Cool
a few minutes. Using a sharp knife, mark through surface of mixture with
lines to use as a guide for cutting. Let cool in pan. Cut mixture in 20
squares; remove from pan. Place chocolate in a small bowl over a pan of
gently simmering water; stir until melted and smooth. Line a baking sheet
with foil. Dip bars in chocolate, coating evenly; lift out with a fork and
tap gently on side of bowl to remove excess chocolate. Place on foil. Place
baking sheet in a cool place until chocolate sets. If desired, any
remaining chocolate can be piped over bars for decoration. Source: "The
Book of Cookies" by Pat Alburey, HP Books.
and vanilla sugar into a medium-size bowl. Cut in butter until mixture
forms coarse crumbs; mix in raisins. Mix together to form a soft dough.
Roll out dough on a floured surface to a rectangle slightly smaller than an
11" x 7" baking pan. Place rolled-out dough in pan; press to fit. Smooth
top; prick well. Bake about 25 minutes or until very lightly browned. Cool
a few minutes. Using a sharp knife, mark through surface of mixture with
lines to use as a guide for cutting. Let cool in pan. Cut mixture in 20
squares; remove from pan. Place chocolate in a small bowl over a pan of
gently simmering water; stir until melted and smooth. Line a baking sheet
with foil. Dip bars in chocolate, coating evenly; lift out with a fork and
tap gently on side of bowl to remove excess chocolate. Place on foil. Place
baking sheet in a cool place until chocolate sets. If desired, any
remaining chocolate can be piped over bars for decoration. Source: "The
Book of Cookies" by Pat Alburey, HP Books.
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