INGREDIENTS

INSTRUCTIONS

BASE
TOPPING
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,
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