Prep 30 mins
Cook 25 mins
Very easy to mix and the ingredients are simple, so the end result comes as a pleasant surprise. This is metric, so I gave the nearest Imperial measures in brackets.
- 500 g dates, chopped fine (1 lb)
- 1 cup granulated sugar
- 1 cup water
- 375 g all-purpose flour, unsifted (12 oz)
- 225 g oats (uncooked flakes, 7 oz)
- 1 teaspoon salt
- 1 cup butter, soft
- 1 cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 100 ml water (more or less)
- Boil the dates, sugar and water over medium heat until thick, stirring often. Let cool.
- Set oven on 180 deg C/350 deg F.
- Mix the flour, oats and salt.
- Rub butter into the flour mixture until well incorporated.
- Add sugar and mix in well.
- Dissolve the baking soda and cream of tartar in a little of the water, and add to flour-sugar mixture.
- Now add just enough water to form a pliable dough which can be rolled out -- not sticky and not too dry.
- Divide dough into two. Roll out each half between wax paper (or use flour to roll out). Remove paper.
- Each half should be about 12" x 12" -- pat or roll into square shapes as even and nice as possible.
- Spread date mixture evenly over one dough half, right up to the edges.
- Press other square lightly on to the date filling. Trim edges carefully with a serrated knife.
- Cut into neat squares of about 2"/5cm x 1"/3 cm.
- Place on greased cookie sheet, and bake for 20 - 25 minutes in the preheated oven.
- Cool on a wire rack. About 3 doz cookies.