This is adapted from a recipe my mother used to call 'crumb cookies'. It has a shortbread type crust, and is filled with my classic butter tart filling.
Preheat oven to 325*F
What you need:
For the base layer: 1 and 3/4 cup flour, (can be regular white, or a blend of white and whole wheat, or a Gluten Free blend); 1 tsp baking powder; 1/2 tsp salt; 1/2 cup brown sugar; 2 egg yolks; and 1/3 cup shortening.
For the filling layer: 1/2 cup melted butter or margarine, 1 cup brown sugar, 1 tsp vanilla, 1 beaten egg, 1 cup currents or raisins. Optional, 1/4 cup maple syrup.
What you do: Combine the flour, sugar, baking powder, and salt. Cut in the shortening until the mixture is like coarse meal. Add beaten yolks, and stir until crumbly. Press into an 8" pan. Mix first 4 filling ingredients, until well blended. Add raisins or currents, and pour into pan on top of crust. Bake 20-30 minutes -(20 minutes at sea level, but longer at higher altitudes). Squares are ready when the filling is bubbly, and the crust seems golden brown.
Cool on a rack, then cut into squares to serve.
