175 g (6 oz) dates, stoned (seeded) and chopped
45 ml (3 level tbsp) thick honey
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) plain flour (All purpose)
3/4 cup (75 g) 4 oz self raising (self rising) flour
1/2 cup (125 g) 4 oz Demerara (raw) sugar
150 g (5 oz) rolled oats
3/4 cup 170 g (6 oz) butter, melted
45 ml (3 level tbsp) thick honey
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) plain flour (All purpose)
3/4 cup (75 g) 4 oz self raising (self rising) flour
1/2 cup (125 g) 4 oz Demerara (raw) sugar
150 g (5 oz) rolled oats
3/4 cup 170 g (6 oz) butter, melted
method
1. Butter and base line an 18 cm (7 inch) square tin which is 2.5 cm (1 inch) deep.
2. Place the dates in a pan with the honey, strained lemon juice, plain flour and 1 20 ml (8 tbsp) water. Bring slowly to the boil, stirring, and cook gently for 3-4 minutes. Turn out and cool.
3. Mix the self-raising flour, sugar, oats and melted butter together and spread half over the base of the tin, pressing down well.
4. Spread the date mixture over the top, and finish with remaining-crumble mixture pressing evenly all over the surface.
5. Bake in the oven at 190°C (375°F) mark 5 for about 25 minutes, until golden; cool in the tin for at least 30 minutes.
6. Cut into bars and ease out of the tin.
2. Place the dates in a pan with the honey, strained lemon juice, plain flour and 1 20 ml (8 tbsp) water. Bring slowly to the boil, stirring, and cook gently for 3-4 minutes. Turn out and cool.
3. Mix the self-raising flour, sugar, oats and melted butter together and spread half over the base of the tin, pressing down well.
4. Spread the date mixture over the top, and finish with remaining-crumble mixture pressing evenly all over the surface.
5. Bake in the oven at 190°C (375°F) mark 5 for about 25 minutes, until golden; cool in the tin for at least 30 minutes.
6. Cut into bars and ease out of the tin.
serving amount
makes about 18
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