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Categories:
oats flour brown sugar ground cinnamon salt butter filling dates granulated sugar lemon juice orange juice
Viewed: 23 - Published at: 7 months agoIngredients
- 2 1/2 cups old fashioned oats
- 1 1/4 cups all-purpose flour
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- Filling
- 2 -14 cups pitted dates (packaged dates)
- 3/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons orange juice
Method
- Line bottom and sides of a 8 inch (2L) cake pan with parchment paper, leaving 1 inch extending over 2 edges for handles or grease and set aside.
- Filling: In a heavy bottomed saucepan, stir together 2 cups (500ml) water, dates, sugar and lemon and orange juices; let stand for 30 minutes. Bring to boil; reduce heat to medium and boil gently, stirring often, until thick enough to mound on a spoon, about 10 minutes. Let cool.
- In a large bowl, whisk together oats, flour, sugar, cinnamon and salt. With a pastry blender, or if you do not have one then use 2 knives, cut the butter into the dry ingredients until the mixture is crumbly. Press half evenly into the bottom of the prepared pan. Spread date mixture evenly over the base. Top with the remaining oat mixture, pressing it down lightly.
- Bake in centre of 350 F oven until light golden on top, about 40 minutes. Let stand in pan on rack until thoroughly cooled and firm, about 6 hours. Cut into squares. Makes about 24 squares.
