I just made raisin squares for Christmas. It was my grandmother's recipe. She is 100% Lithuanian, but born in Massachusetts. Just like you say, the filling is thin between pie crusts. This recipe is on a rectangular cookie sheet. the filling is 12-15 oz of regular raisins put in a pot with water just covering the raisins. 1 cup of brown sugar, a quarter teaspoon of both cloves and nutmeg, and I think a whole teaspoon of cinnamon. bring to a boil, add 3tbs of flour to 2 oz of water, mix and add while stirring. cook mixture until stewed. put in pan, cooked at 425 degrees. my grandmother used a fork to blend the top and bottom crusts together, then outline squares with the fork tines. (she cut into 24 small squares as my mother has 3 brothers and she was frugal) finally it is brushed with milk and baked for 20 minutes. My family demands that this is made every Christmas, Easter and Thanksgiving only! occasionally New Years.
probably my all time favorite treat.

I just made raisin squares for Christmas. It was my grandmother's recipe. She is 100% Lithuanian, but born in Massachusetts. Just like you say, the filling is thin between pie crusts. This recipe is on a rectangular cookie sheet. the filling is 12-15 oz of regular raisins put in a pot with water just covering the raisins. 1 cup of brown sugar, a quarter teaspoon of both cloves and nutmeg, and I think a whole teaspoon of cinnamon. bring to a boil, add 3tbs of flour to 2 oz of water, mix and add while stirring. cook mixture until stewed. put in pan, cooked at 425 degrees. my grandmother used a fork to blend the top and bottom crusts together, then outline squares with the fork tines. (she cut into 24 small squares as my mother has 3 brothers and she was frugal) finally it is brushed with milk and baked for 20 minutes. My family demands that this is made every Christmas, Easter and Thanksgiving only! occasionally New Years.
probably my all time favorite treat.

Caster sugar is what the Brits call granualted. Same thing, although I do believe theirs is a finer grain than ours, but essentially the same.

Very close. My grandmothers didn't have the holes pricked in them.
These look yummy.
What the heck is caster sugar? I'll try all these recipes over time.
I don't want these to come out weird from using the wrong type of sugar.
Thank you for helping.

Does it look like this? Those are called Garibaldi biscuits (though sometimes amusingly and aptly named "squashed fly biscuits") and they're very common and popular in England. I love them because they're not too sweet. Here's a recipe: http://www.bbc.co.uk/food/recipes/squashedflybiscuits_93487

These are both in the ballpark, TiggyBee. My Grandmother flavored the raisins somewhat differently as far as I can remember, but this is probably one of those recipes like meatloaf where everyone has there own version.
I liked the first link. So many recipes using savory!
My mother and grandmother used to get so exited when they got their annual package of "real" savory mailed to them from up north.
Thanks for the help.

Here's another one:
http://www.canadianliving.com/food/raisin_squares.php

I think this may be it:
http://www.brooksideoflivonia.org/CDCookbook/Cookbooks/Canadian.htm#Rezept180

Also known as Matrimonial cake.