Growing
up these Date Squares (also called Matrimonial Date Bars) were a regular
part of my mother's baking. How we loved these squares with their two layers
of buttery oatmeal crust sandwiched with a layer of pureed dates that have a
hint of vanilla. Over the years I somehow forget about them, remembering them only when I saw
a recipe for Date Oat Slices in Rose Carrarini's inspiring new book
"Breakfast Lunch Tea". I immediately set about making her recipe and their
flavor and texture are as I remember; sweet yet somehow earthy tasting.
These are great with a cup of
tea or for dessert when topped with softly whipped cream or vanilla
custard.
The main component of these squares is the dates. Dates are the
fruit of the palm tree, that grow in large bunches, with each date measuring
up to 2 inches (5 cm) long. They have a high sugar content and are also a
good source of protein plus Vitamins A & B. For this recipe we are using
dried pitted dates and I like to buy the ones that are packed in 10 ounce
(283 gram) plastic tubs. You can usually find them in the produce section of
your grocery store. Before we begin making the date filling, we have to soften the dates in water
first and then pur? them in the food processor until nice and smooth. After
that is done, then we
simply need to make the oatmeal crust which, again, is easily done in the
food processor. Then the layering of the ingredients begins. First, two thirds of the oatmeal crust is pressed
onto the bottom
of our pan. The date pur? is then spread over the crust and then the rest
of the dough is crumbled over the dates. The squares are baked until
golden brown. To make a easier time of cutting these
squares, it is best to chill them first. Date Squares will keep up to a week in the refrigerator.
Date
Filling: Place the dates and water in a medium saucepan and cook over low heat,
stirring occasionally, until the dates are soft and have absorbed most of the
water (about 5 - 10 minutes). Remove from heat and stir in the vanilla extract. Let
cool to room temperature and then puree in your food processor until smooth. Set
aside.
Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven. Butter
(or use a non stick cooking spray) an 8 x 11 inch (20
x 28 cm) or a
9 x 9 inch (23 x
23
cm) pan. Line the bottom of the pan with parchment paper. Set aside.
Oatmeal Crust: In the bowl of
your food processor, place the oats, flour, sugar, baking soda, salt and
ground cinnamon. Pulse to combine. Then add the butter and pulse until the
mixture is crumbly. Press 2/3 of the mixture into the base of the prepared pan.
Spread the
dates evenly over the oatmeal crust. Sprinkle
the remaining dough
evenly over the top of the dates. Bake for about 30
- 40 minutes or until golden brown. Place on a wire rack to cool. Once the
squares have cooled, cover the pan with plastic wrap, and place in the
refrigerator at least one hour or until firm enough to cut easily into squares.
These will keep,
covered, in the refrigerator up to a week.
Makes about 20 - 2
inch squares.
Source:
Carrarini, Rose. 'Breakfast
Lunch Tea Rose Bakery'. Phaidon Press Inc. New York: 2006.
Davidson, Alan. 'The
Oxford Companion to Food'. Oxford University Press. New York: 1999.
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