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Title: Ginger-Sesame Squares
Categories: Polkadot Faylen Cookie
Yield: 16 Squares
| BASE | ||
| 1 | c | Flour |
| 1/4 | c | Granulated sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Unsalted butter |
| 1/4 | c | Sesame seeds, toasted |
| TOPPING | ||
| 2 | Eggs | |
| 1/2 | c | Granulated sugar |
| 2 | tb | Flour |
| 1/4 | c | Finely chopped preserved ginger |
| 1/2 | c | Raisins |
| 1/4 | c | Sesame seeds, toasted |
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 By fatfree-request@fatfree.com on Jun 16, 1997
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