Date Crunchies Recipe
Ingredients
| 225 g. / 8 oz. dates, chopped | ||
| 30 ml. / 2 tablespoons water | ||
| 15 ml. / 1 tablespoon lemon juice | ||
| 15 ml. / 1 tablespoon clear honey | ||
| Pinch of ground cinnamon | ||
| 125 g. / 4 oz. wholewheat flour | ||
| 175 g. / 6 oz. rolled oats | ||
| 225 g. / 8 oz. butter | ||
Directions
Put the dates and water in a saucepan and simmer until the dates are soft.
Stir in the lemon juice, honey and cinnamon and cool.
Mix the flour and oats together, then rub in the butter.
Divide in two and press one half on to the bottom of a well-greased 18 cm./ 7 in.square cake tin.
Spread over the date mixture, then top with the remaining flour mixture.
Put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 25 minutes.
Cut into fingers to serve.
Stir in the lemon juice, honey and cinnamon and cool.
Mix the flour and oats together, then rub in the butter.
Divide in two and press one half on to the bottom of a well-greased 18 cm./ 7 in.square cake tin.
Spread over the date mixture, then top with the remaining flour mixture.
Put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 25 minutes.
Cut into fingers to serve.
Chef
