I think my family possibly love this oaty date crumble slice more than they actually love me. It is indeed very good, but really? This makes about 24 delightful squares.
300g pitted dried dates, chopped
300g softened butter (I use stork)
330g light brown sugar
390g plain flour
3/4 tsp bicarbonate of soda
225g rolled oats
- Put the chopped dates and water in a small saucepan over a low-medium heat and simmer, stirring occasionally to break down the dates, until the water has been absorbed. Leave to cool.
- Heat oven to 180C and line a 9″ x 12″ tin with greaseproof – leave it long enough at the top to lift out.
- Use an electric whisk or freestanding mixer to beat together the butter and sugar until pale and creamy – as always, give it longer than you think, using a spatula to scrape down the edges from time to time.
- Sift together the flour & bicarb in a separate bowl, mix, then add to the butter & sugar.
- Switch to a metal spoon and gently stir in the flour mix, followed by the oats.
- Spread half of the crumble over the base of the tin, pressing down with your hands to compact a little.
- Smooth the cooled dates over the crumble.
- Gently cover with the rest of the crumble topping, ensuring the surface is evenly covered, but not pressing down too firmly.
- Bake for 35 mins or so until golden.
- Leave to cool completely in the tin, then use the overhanging parchment to lift out carefully, and cut into squares.