Rachel Allen - Bake book
Ingredients
- 250ml water
- 200g dates (stoned weight), chopped
- 175g plain flour
- 1/2 tsp bicarbonate of soda
- 175g soft light brown sugar
- 100g porridge oats
- Good pinch of salt
- 175g butter, diced
20x20cm square cake tin
Method
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Preheat the over to 180°C. Butter the sides of the cake tin and line the base with greaseproof paper.
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Place the water and chopped dates in a medium-sized saucepan and bring up to a simmer. Cook for about 10 minutes, uncovered, on a low-medium heat until the date mixture is very soft and thick, stirring occasionally. Remove from the heat and allow to cool to room temperature.
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Sift the flour and bicarbonate of soda into a large bowl. Add the sugar, oats and salt and mix well. Add the butter and, using your fingertips, rub it in until moist clumps form.
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Press half of the oat mixture evenly over the base of the prepared tin. Spread the cooked date mixture over this, then sprinkle with the remaining oat mixture. Press gently with the palm of your hand to flatten the top.
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Bake in the oven for approximately 40 minutes or until golden brown at the edges and set in the centre.
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Allow to cool completely in the tin, then cut into bars and serve.
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