| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
January 199 |
1 |
servings |
INGREDIENTS
| 2 |
|
Sticks unsalted butter; softened (1 cup) |
| 1 |
c |
Firmly packed light brown sugar |
| 2/3 |
c |
Tahini; (sesame seed paste) |
| 1 |
lg |
Egg |
| 1 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 2 |
c |
All-purpose flour |
| 1 |
c |
Raisins; chopped |
| 1/2 |
c |
Benne; (sesame) seeds, |
|
|
; toasted lightly and |
|
|
; cooled |
INSTRUCTIONS
Preheat oven to 350F.
In a large bowl with an electric mixer cream butter and sugar until
light and fluffy. Add tahini and beat until combined well. Beat in
egg, vanilla, and salt. Add flour and beat batter until just
combined. Beat in raisins and benne seeds. Spread batter evenly in a
buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, and bake in
middle of oven until a tester comes out clean, about 16 to 20
minutes. Let cool in pan on a rack and cut into 36 bars. Bars may be
made 3 days in advance and kept in an airtight container.
Makes 36 bars.
Gourmet January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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