Raisin Spice Bars

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Preparation info

  • Difficulty

    Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %
Granulated sugar 1 lb 4 oz 580 g 83
Butter and/or shortening 8 oz 230 g 33
Eggs 8 oz 230 g 33
Molasses 4 oz 115 g 17
Pastry flour 1 lb 8 oz 700 g 100
Cinnamon 0.12 oz (2 tsp) 3 g 0.5
Cloves, ground 0.04 oz (½ tsp) 1 g 0.16
Ginger 0.07 oz (1 tsp) 2 g 0.3
Baking soda 0.12 oz (¾ tsp) 3 g 0.5
Salt 0.17 oz 5 g 0.75
Raisins (see Note) 1 lb 470 g 67
Total weight: 5 lb 2339 g 335%

Method

Procedure

Mixing

One-stage method

Makeup

Bar method. Egg wash strips with whole egg or egg whites. Note: This is a soft, sticky dough, difficult to handle. Do not worry if the units are not perfectly shaped. A homemade look is appropriate for this cookie.

Baking

350°F(175°C) for about 15 minutes Cool partially and cut crosswise to make cookies of desired width.

Note: If the raisins are hard and dry, soak them in hot water until soft, then drain them and dry them well before adding them to the cookie batter.