- 1 1/2 cups California raisins
- 3/4 cup water
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 tablespoons vegetable oil
- 8 tablespoons water
- 1 egg, beaten and divided
- 1 1/4 teaspoons distilled white vinegar
- Combine raisins and water in small saucepan. Bring to boil and simmer until all water is evaporated. Cool and chop in food processor or blender. Set aside. For bars, oil a 9×13-inch jelly roll pan; set aside. Preheat oven to 375 degrees F.
- Combine flour, sugar, salt and soda in work bowl of food processor or mixer. Mix together. In small bowl, mix oil, water, 2 tablespoons of egg and vinegar together. Add to dry ingredients and process or mix until dough forms ball and cleans the side of the bowl. Turn onto lightly floured surface; knead together until smooth.
- Divide into two equal balls. Roll out one ball to 9×13-inch rectangle and place in bottom of prepared pan. Spread with Raisin Filling. Roll remaining ball to 9×13 rectangle and arrange on top. Trim edges and score 3 x 4 to make 12 bars. Brush generously with remaining egg and bake at 375 degrees F for 15 to 20 minutes or until golden brown and done. Cool and cut as scored.