These squares are humble, yes, but also adored by all! Ours include coconut and a touch of lemon to cut the richness.
Makes 32
INGREDIENTS:
2 375-g packages pitted dates (about 5 cups)
2 cups water
Zest of 1 lemon
1⁄4 cup fresh lemon juice
2 1⁄2 cups all-purpose flour
2 cups packed brown sugar
1⁄2 tsp baking soda
4 cups quick oats
1 cup unsweetened shredded coconut
2 cups butter, cold
DIRECTIONS:
- Preheat the oven to 375°F. Grease 2 9-inch square baking dishes with non-stick cooking spray or butter. Line each one with a piece of parchment paper, leaving an overhang on two sides.
- Combine the date bricks and water in a medium pot. Cover and bring to a boil, then reduce heat and simmer gently, covered, for 5 minutes or until the bricks are soft enough to break apart. Stir well, then simmer, covered, another 5 minutes or until the dates are very soft. Stir well again. The pot should be fairly dry and the dates very pasty. If not, cook for another 2 to 3 minutes. Remove from the heat and stir in the lemon zest and juice.
- Stir the flour, brown sugar and baking soda together in a large bowl. Stir in the oats and coconut. Using the large holes of a box grater, grate the butter right into the oat mixture. Stir until each flake of butter is well-coated with oat mixture.
- Transfer about half of this mixture (about 3 1⁄2 cups/425 g) to each prepared baking dish. Press it firmly and evenly into the dish. Divide the date mixture between the two dishes, spreading it evenly. Sprinkle evenly with remaining oat mixture.
- Bake for 40 to 50 minutes or until golden. Let cool completely on a rack, then gently pull upwards on the overhanging parchment to remove the square from the dish.
- Cool squares completely, then wrap squares first in foil, then in plastic wrap. Freeze in a large resealable plastic bag for up to 1 month. Thaw, still wrapped, at room temperature before cutting. I like to freeze them in packs of 4 squares.
