Date Squares Tested Recipe

Date Squares Recipe

Date Squares (Matrimonial Bars) have two buttery layers of oatmeal crust sandwiched together with pureed dates scented with vanilla. Growing up, Date Squares were a regular part of my mother's baking. Yet when I got married I somehow forgot all about them. It wasn't until I was browsing through Rose Carrarini's inspiring book "Breakfast Lunch Tea" that I discovered this delicious square once again. Her recipe is wonderful. It produces a square that is sweet yet earthy tasting. Absolutely perfect with a hot cup of tea.

As their name implies, the main component of Date Squares is 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 puree 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 puree 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.


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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.

References:

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.

Date Filling:

3 cups (400 grams) pitted dried dates

1 cup (240 ml) water

1 teaspoon pure vanilla extract

Oatmeal Crust:

2 cups (200 grams) old fashioned rolled oats

1 cup (130 grams) all purpose flour

3/4 cup (160 grams) light brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1 cup (226 grams) cold unsalted butter, cut into pieces