Prep 25 mins
Cook 25 mins
Old fashioned type of square, but still very popular.
- 1 1⁄2 cups finely chopped pitted dates
- 3⁄4 cup water
- 1⁄4 cup caster sugar
- 125 g butter
- 1 teaspoon grated fresh lemon rind
- 2⁄3 cup caster sugar
- 1 egg
- 1 1⁄3 cups plain flour
- 1⁄3 cup self raising flour
- 1⁄2 teaspoon cinnamon
- 1 teaspoon milk
- 1 tablespoon caster sugar, extra
- Lightly grease a square slab pan.
- Combine dates, water and sugar in pan, bring to boil, simmer uncovered, about 6 minutes or until dates are pulpy and liquid is evaporated.
- Beat butter, rind and sugar in a bowl until smooth and creamy.
- Add egg, beat until combined.
- Stir in sifted dry ingredients, mix to a soft dough.
- Knead dough gently on lightly floured surface until smooth, cover, refrigerate 15 minutes.
- Divide dough in half, press one half evenly over base of prepared pan, spread with date mixture.
- Flatten remaining dough, press evenly over date mixture.
- Brush with milk, sprinkle with extra sugar.
- Prick all over with skewer, bake in moderately hot oven about 25 minutes or until well brown and firm.
- Turn onto wire rack to cool.
- Cut into squares when cold.