- 250ml water
- 200g (stoned weight) chopped dates
- 175g plain flour
- 0.5tsp bicarbonate of soda
- 175g soft light brown sugar
- 100g porridge oats
- 175g diced butter
- Pinch of salt
200mm x 200mm cake tin
- Line the cake tin with grease proof paper.
- Place water and chopped dates in medium saucepan and bring to simmer. Cook for about 10min uncovered on a low heat until the date mixture is very soft and thick by stirring and prodding. Remove from the heat and allow to cool.
- Sift flour, bicarb, sugar and salt into large mixing bowl. Add the oats and butter and using fingers rub it all together into moist little clumps like the top of a crumble pie.
- Firmly press half of the mixture into the bottom of the cake tin smoothing over with the back of a spoon. Spread the date mixture evenly over this, then sprinkle the remaining oat mixture over this and flatten gently with back of fingers.
- Bake in pre heated oven at 180 C for approx 40 mins or until golden brown on top.
- Allow to cool and cut into bars. Can be frozen.
