01 -
Let everything sit and come to room temp first, then pop it in the fridge for a few hours until it’s totally firm. Cut into squares to hand out.
02 -
Once the filling is spread on your hot crust, get it back in the oven and bake another 25–30 minutes. The edges should be set but the centre should shimmy just a bit.
03 -
As the crust bakes, melt the butter in a bowl. Whisk brown sugar in till you can’t see clumps. Add the eggs one by one, then pour in your vinegar and vanilla. Stir raisins in gently if you’re adding them.
04 -
Push the doughy mix into the pan you’ve got ready and pack it down so it’s even. Bake that for about 10 minutes.
05 -
Toss in those cubes of cold butter and use your fingers or a pastry cutter to blend it in. You want it crumbly with little bits of butter. If it isn’t coming together when you squeeze it, add just enough cold water until it sticks.
06 -
Dump the flour in a big bowl with the powdered icing sugar and mix them up so it looks all even.
07 -
Set up a 23 x 33 cm pan lined with parchment and give it a quick spray with something nonstick. Crank your oven to 175°C.