Raisin Shortbreads: Preheat oven to 350 degrees F (180 degrees C).
Butter (or spray with a non stick vegetable spray) a 9 x 13 inch (23 x 33 cm) baking pan.
In the bowl of your electric mixer (or with a hand
mixer), beat the butter until smooth and creamy (about
one minute). Add the
sugar and vanilla extract and beat until light and fluffy. In a separate bowl whisk the flour with
the salt and then
add the flour mixture to the butter mixture and beat
until the dough just comes together.
Divide the dough
in half, making one half slightly larger than the other half. Spread the
smaller half of dough over the bottom of
prepared pan and gently press the dough, with your fingertips or the back of a
spoon, to form an even layer. Sprinkle the raisins evenly over the dough and
gently press the raisins into the dough. Take the other half of dough and
using your fingers, crumble it over the top of the
raisins. Then lightly press the dough into an even layer.
Take the lightly
beaten egg and, using a pastry brush, coat the top of the shortbread with the
egg wash. Then, with the tines of a fork, slowly drag the fork back and forth
across the shortbread to make a decorative pattern.
shortbread for about 30 - 40 minutes or until light golden brown. Remove from
oven and place on a wire rack to cool. Cut the shortbread into 1 x 3 inch
(2.5 x 7.5 cm) rectangular bars.
32 shortbread fingers