Raisin Shortbreads: Preheat your oven to 350 degrees F (180 degrees C). Butter a 9 x 13 inch (23 x 33 cm) baking pan. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about one minute). Add the sugar and vanilla extract and beat until well combined. In a separate bowl whisk the flour with the salt and then add the flour mixture, along with the raisins, to the butter mixture and beat until the dough just starts to come  together.

Transfer the batter to your pan and gently press the dough, with your fingertips or the back of a spoon, to form an even layer.

Take the lightly beaten egg and, using a pastry brush, brush the top of the shortbread with the egg wash. Then, with the tines of a fork, slowly drag the fork back and forth across the shortbread to make a decorative pattern.

Bake the shortbread for about 30 - 40 minutes or until light golden brown (the longer you bake the shortbread the more crisp and crunchy they will be). Remove from oven and place on a wire rack to cool slightly. Then cut the shortbread into rectangular bars.

Makes about 24 shortbread fingers

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