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.
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
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.
- square tin
- 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