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Ginger-sesame Squares

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Canadian Cookies, Faylen, Polkadot 16 Squares

INGREDIENTS

1 c Flour
1/4 c Granulated sugar
1/4 t Salt
1/2 c Unsalted butter
1/4 c Sesame seeds, toasted
2 Eggs
1/2 c Granulated sugar
2 T Flour
1/4 c Finely chopped preserved
ginger
1/2 c Raisins
1/4 c Sesame seeds, toasted

INSTRUCTIONS

Base:  In a bowl, combine flour, sugar, and salt.  Cut in butter until
crumbly.  Stir in sesame seeds.  Pack into an ungreased 8x8 baking  pan
and bake at 350 degrees 20-25 minutes, until lightly browned.  Topping:
Whisk together eggs, sugar, and flour.  Stir in ginger and  raisins.
Pour mixture over hot base.  Sprinkle remaining sesame seeds  evenly
over top. Bake at 350 degrees for about 20 minutes, until  topping is
set.  Let cool on rack.  Cut into 16 squares.  Source:  Canadian Living
Magazine, 3/89, posted by Sharon Stevens.  My notes:  Sesame seeds can
be toasted in a skillet very quickly. Put  them over a medium flame,
stir constantly, and pour immediately into  a plate or bowl as soon as
they begin to brown (left in the skillet,  they'll burn quickly.)
Preserved ginger comes in cans or bottles,  but I've used crystallized
ginger, which comes in bags and can be  used in smaller quantities,
with good success.  Also, you can make  your own - mix a sugar
solution, half sugar and half water, and put  peeled, sliced fresh
ginger root into it.  Cook over medium heat,  stirring, until ginger is
soft and golden, then remove to a plate in  a single layer to cool. You
may toss the slices with granulated sugar  once they're cool enough to
handle if you want.  The Polka Dot Palace BBS 1-201-822-3627.  Posted
by FAYLEN  Posted to MC-Recipe Digest V1 #703 by Lisa Clarke
<lisa@gaf.com> on  Aug 1, 9

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