Dried Fruit Cookie Recipes - Middle Eastern Squares

Ingredients

DATE FILLING:

• 1 lb/500 g pitted dates

• 1 cup/200 g firmly packed dark brown sugar

• 1 cup/250 ml water

• 1/2 tsp vanilla extract/essence

• 1/2 tsp ground cinnamon

OAT CRUST:

• 1 1/2 cups/225 g all-purpose/plain flour

• 1 cup/200 g firmly packed dark brown sugar

• 1 tsp ground cinnamon

• 1/2 tsp baking soda

• 1/8 tsp salt

• 1 cup/250 g butter, cut up

• 2/3 cup/150 g old-fashioned oats

• 1/2 cup/50 g finely chopped walnuts

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Method:

1. Preheat the oven to 350F/180C/gas 4. Line 1 13 x 9 inch (33 x 23cm) baking pan with aluminum foil, letting the edges overhang.

2. Date Filling: Cook the dates with the brown sugar and water in a saucepan over medium heat until the sugar has dissolved completely.

3. Remove from the heat and add the vanilla and cinnamon. Transfer to a food processor or blender and process until pureed. Return to the bowl and let cool completely.

4. Oat Crust: Mix the flour, brown sugar, cinnamon, baking soda and salt in a large bowl. Use a pastry blender to cut into the butter until the mixture resembles coarse crumbs.

5. Stir in the oats and walnuts. Firmly press half the mixture into the prepared pan to form a smooth, even layer.

6. Pour the filling over the oat crust and sprinkle with the remaining oat crust mixture.

7. Bake for 30-35 minutes, or until lightly browned. Using the foil as handles, lift out a rack and let cool completely. Cut into squares.