1 3/4 c  All-purpose flour

      1 pn Salt

      8 t  Potato flour

    3/4 c  Butter

    1/3 c  Raisins; chopped

      8 oz Semisweet chocolate pieces

    1/4 c  Vanilla sugar

  Preheat oven to 350 F (175 C).  Sift all-purpose flour, salt, potato flour
  and vanilla sugar into a medium-size bowl.  Cut in butter until mixture
  forms coarse crumbs; mix in raisins.  Mix together to form a soft dough.
  Roll out dough on a floured surface to a rectangle slightly smaller than
  an 11" x 7" baking pan.  Place rolled-out dough in pan; press to fit.
  Smooth top; prick well.  Bake about 25 minutes or until very lightly
  browned.  Cool a few minutes.  Using a sharp knife, mark through surface
  of mixture with lines to use as a guide for cutting.  Let cool in pan.
  Cut mixture in 20 squares; remove from pan.  Place chocolate in a small
  bowl over a pan of gently simmering water; stir until melted and smooth.
  Line a baking sheet with foil.  Dip bars in chocolate, coating evenly;
  lift out with a fork and tap gently on side of bowl to remove excess
  chocolate.  Place on foil.  Place baking sheet in a cool place until
  chocolate sets.  If desired, any remaining chocolate can be piped over
  bars for decoration.  Source: "The Book of Cookies" by Pat Alburey, HP
  Books.