Ingredients
1 3/4 cup all-purpose flour
1 pinch salt
8 tsp potato flour
3/4 cup butter
1/3 cup raisins, chopped
8 oz semisweet chocolate pieces
1/4 cup vanilla sugar
Directions
Preheat oven to 350 F (175 C). Sift all-purpose flour, salt, potato
flour and vanilla sugar into a medium-size bowl. Cut in butter until
mixture forms coarse crumbs; mix in raisins. Mix together to form a
soft dough. Roll out dough on a floured surface to a rectangle
slightly smaller than an 11" x 7" baking pan. Place rolled-out dough
in pan; press to fit. Smooth top; prick well. Bake about 25 minutes
or until very lightly browned. Cool a few minutes. Using a sharp
knife, mark through surface of mixture with lines to use as a guide
for cutting. Let cool in pan. Cut mixture in 20 squares; remove from
pan. Place chocolate in a small bowl over a pan of gently simmering
water; stir until melted and smooth. Line a baking sheet with foil.
Dip bars in chocolate, coating evenly; lift out with a fork and tap
gently on side of bowl to remove excess chocolate. Place on foil.
Place baking sheet in a cool place until chocolate sets. If desired,
any remaining chocolate can be piped over bars for decoration.
Source: "The Book of Cookies" by Pat Alburey, HP Books.
Servings: 20 servings
Chocolate Raisin Bars Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into distant history, in fact as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that maybe, mostly, these early cookbooks were just very simple pictorial instructions for meal preparation.
During the time of the Romans a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into appetizers, main course and desserts, a style of dining still practiced today. Additionally, he describes how the ancient Romans made use of a good variety of herbs, including a few that are still present in modern kitchens such as basil, rue and parsley. Over the next few hundred years, the upper-class families of the West strove to serve the best banquets, and as a consequence, the best cooks and their recipes were much in demand. Even so, it was during the nineteenth century that cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. The arrival of TV brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Raisin Bars recipe.
