Raisin Squares

In bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until size of peas. In small bowl, whisk together egg, milk and vanilla; pour over flour mixture and stir to combine. With floured hands, press into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan. Bake in centre of 375°F (190°C) oven for about 10 minutes or until golden. Let cool on rack.

Filling: In small saucepan, bring raisins, 1 cup (250 mL) water and sugar to boil; reduce heat and simmer for 5 minutes. In small bowl, whisk together cornstarch, 2 tsp (10 mL) water and lemon juice; stir into raisins and simmer until thickened, about 1 minute. Add butter and vanilla. Let cool for 15 minutes.

Topping: Meanwhile, in bowl, combine flour with sugar. Using pastry blender or 2 knives, cut in butter until size of peas. Remove 1/2 cup (125 mL) and set aside. Add baking powder, egg, milk and vanilla to remaining crumbs, mixing well. Spread over filling; sprinkle with reserved crumbs.

Bake in centre of 375°F (190°C) oven for about 35 minutes or until golden. Let cool on rack. Cut into 48 squares. (Make-ahead: Refrigerate layered between waxed paper in airtight container for up to 5 days.)