Date Squares
Classic date squares with a buttery oat crumble crust and a rich, sweet date filling. Perfect as a snack or dessert, and they keep beautifully in the fridge or freezer.
Ingredients
-
Unsalted Butterβ 224.8 g π§ 236.6 ml π₯ 1 cup
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Oatsβ 260.3 g π§ 473.2 ml π₯ 2 cup
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Brown Sugarβ 208.2 g π§ 236.6 ml π₯ 1 cup
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All purpose flourβ 142 g π§ 236.6 ml π₯ 1 cup
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Vanillaβ 5 g π§ 5.7 ml π₯ 1β tsp
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Baking Powderβ 15 g π§ 16.7 ml π₯ 1β tbsp
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Waterβ 236.6 g π§ 236.6 ml π₯ 1 cup
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Saltβ 15 g π§ 12.5 ml π₯ 0.845 tbsp
Also in this recipe
- Pitted Dates 2
Total nutrition
3952 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 180Β°C. Grease an 20 cm square baking pan.
- To make the date filling, combine 375 g pitted dates and 240 ml water in a medium saucepan over high heat and bring to a boil. Reduce the heat to low and simmer gently, stirring occasionally, until the mixture thickens, about 6β8 minutes. Remove from heat, stir in 1Β½ tsp vanilla extract, and let cool. Set aside.
- Combine 180 g rolled oats, 125 g all-purpose flour, 200 g brown sugar, Β½ tsp baking powder, and ΒΌ tsp salt in a food processor. Pulse 3 times, being careful not to overmix β the mixture should be just combined, not powdery. Add 225 g unsalted butter and pulse again until the mixture forms crumbly, pea-sized clumps. Transfer to a mixing bowl and work the butter in thoroughly by hand.
- Spread half of the oat mixture evenly across the bottom of the prepared baking pan, pressing down firmly to form a flat, even base layer. Spoon the cooled date mixture over the crust and spread it evenly. Top with the remaining oat mixture and press down gently to flatten the top layer.
- Bake in the centre of the oven until the top is golden brown, 30β35 minutes. Allow to cool completely in the pan before cutting into squares and serving. Date squares keep well covered in the refrigerator for up to one week, or frozen for 2β3 months.
Source:
TheMealDB
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