Canadian date and oat squares
A lemony date filling between crisp oat and brown sugar layers.
Active time20 min
Cooking1 h 15 min
Total5 hResting : 4 h
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Ingredients
- 170 g lightly salted butter
- 425 g pitted Medjool dates
- 250 ml water
- 150 g wheat flour
- 30 ml pure lemon juice
- ¼ tsp baking powder
- ½ tsp baking soda
- 30 ml brown sugar for the filling
- 160 g brown sugar for the crumble
- 175 g quick-cooking oats
Preparation
Chop the dates. Put them in a saucepan with the water, lemon juice and filling sugar. Bring to the boil, add the baking soda and simmer for about 5 min, stirring until puréed. Cool slightly.
425 g pitted Medjool dates250 ml water30 ml pure lemon juice½ tsp baking soda30 ml brown sugar for the filling- knife
- chopping board
- saucepan
- spoon
Let the butter soften. Preheat the oven to 180 °C. Line a square tin with baking paper. Mix the oats, flour, crumble sugar and baking powder. Work in the softened butter to make crumbs. Divide this mixture into equal parts. Press one part into the tin, spread with the date filling and cover with the other part, pressing lightly.
170 g lightly salted butter150 g wheat flour¼ tsp baking powder160 g brown sugar for the crumble175 g quick-cooking oats- oven
- square tin
- baking paper
- mixing bowl
- spoon
- spatula
Bake for about 55 min, until well browned. Use oven gloves to remove the tin and cool it on a rack for 240 min. Remove from the tin and cut into squares.
- oven
- square tin
- oven gloves
- wire rack
- knife
Allergens
- Gluten
- Milk