These little squares have a shortbread base with raisins, topped by a coffee flavoured icing. The recipe comes from the “You” Magazine published about 11 years ago.
230 g butter
140 ml sugar
500 ml flour
10 ml baking powder
15 ml syrup
250 ml seedless raisins
10 – 15 ml instant coffee powder
5 ml soft butter
375 ml icing sugar, sifted
Preheat the oven to 180 C and spray 2 brownie pans (16 x 25 cm) with nonstick spray.
Cream the butter and sugar together until light and fluffy. Sift the flour and baking powder together and add to the butter mixture along with the remaining shortbread ingredients.
Mix well and press the mixture into the prepared pans. Bake for about 20 minutes until the shortbread is a pale straw colour.
Meanwhile prepare the icing by dissolving the coffee powder in 15 ml hot water and add half to the icing sugar along with the butter. Mix, adding small quantities of hot water at a time until a spreadable paste is formed.
Cool the baked shortbread for 5 minutes before spreading with the icing. Leave for another 5 minutes before cutting into squares. Allow to cool completely in the pans. Store in an airtight container.