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Ingredients
- 2 stk unsalted butter, softened (1 c.)
- 1 c. Firmly packed light brown sugar
- 2/3 c. Tahini, (sesame seed paste)
- 1 lrg Egg
- 1 1/2 tsp Vanilla
- 1/2 tsp Salt
- 2 c. All-purpose flour
- 1 c. Raisins, minced
- 1/2 c. Benne, (sesame) seeds, toasted lightly and cooled
Directions
- Preheat oven to 350F.
- In a large bowl with an electric mixer cream butter and sugar till light and fluffy. Add in tahini and beat till combined well. Beat in egg, vanilla, and salt. Add in flour and beat batter till just combined. Beat in raisins and benne seeds. Spread batter proportionately in a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, and bake in middle of oven till a tester comes out clean, about 16 to 20 min. Let cold in pan on a rack and cut into 36 bars. Bars may be made 3 days in advance and kept in an airtight container.
- Makes 36 bars.
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