This recipe reminds me of my niece. We often bake this together. There is nothing better than baking with those you love!
These dates squares are made with lots of love. A must-have for lunch, dessert or a snack... my date squares have blown the socks off of many a food critic!
At the time, lemon extract was cheaper than lemons, which weren’t always available year-round. Self-raising flour is cake & pastry flour with baking powder and salt already added. The “Brodie xxx” brand is still popular among many of our aunts and grandmothers.
About 12 squares
|For the filling|
|pitted dates||1 x 500 g box|
|sugar (to taste)||250 ml (1 cup)|
|water||250 ml (1 cup)|
|lemon extract||5 ml (1 teaspoon)|
|lemon juice||30 ml (2 tablespoons)|
|For the crumble|
|Brodie xxx self-raising flour||250 ml (1 cup)|
|baking soda||3 ml (½ teaspoon)|
|butter or margarine||125 ml (½ cup)|
|brown sugar||250 ml (1 cup)|
|oats||500 ml (2 cups)|
For the filling
- Position the baking rack in the middle of the oven. Preheat the oven to 375 °F (190 °C). Grease an 8-inch (20 cm) square baking dish.
- Chop up the dates. In a saucepan, combine the dates, water, sugar and lemon extract.
- Cook over medium heat, mashing the dates until smooth. Set aside and let cool.
For the crumble
- Combine the flour, salt, baking soda and butter. Add the brown sugar and oats. Mix well.
- Press half of the crumble mixture into the bottom of the dish. Spread the filling over it, top with the rest of the crumble mixture and press down lightly.
- Bake for 15 to 20 minutes or until the crumble is golden brown.
- Let cool on a rack. Unmould and cut into squares.