A Canadian treat made with butter, sugar, raisins, and egg baked on a shortbread crust. So delectable, ooey, and gooey that it will have you in tears as you eat them.
Yields24(2 ¼“ x 2”) squares or 32 (2 ¼” x 1.5”) squares
Butter Tart Filling
1 ½cupsbrown sugarcan reduced to 1¼ cup
3tablespoonall-purpose (AP) flour
Preheat oven to 350 F. Lightly grease and line an 9” x 13” pan with parchment paper.
In a large mixing bowl, cream butter and sugar until combined. Using a pastry cutter, blend in flour and salt until it resembles a soft dough. Press the dough evenly into the bottom of the prepared pan.
Bake in preheated oven for 20 minutes, or until lightly browned.
Meanwhile, prepare the filling. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Then stir in baking powder, flour, and salt. Add raisins and coconut and mix to combine. Pour the filling over the crust.
Bake for 30 to 35 minutes or until filling is set. Cool. Loosen the edges and remove from the pan. Cut into squares (as big as you like).