Date Shortbread 1968

13 ingredients
9 steps

Ingredients

  • Shortbread Base
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup solid margarine or 1 cup salted butter
  • 1 cup brown sugar, firmly packed
  • 1 1/2 cups rolled oats (not instant)
  • Filling
  • 3/4 lb dates, pitted and chopped
  • 1/4 lb raisins
  • 1 cup cold water

Directions

  1. 1
    Filling:.
  2. 2
    Combine, dates, raisins and water, and cook over medium heat until thick and redued. Remove and cool.
  3. 3
    Base and top:.
  4. 4
    Place flour, soda, powder and salt into a large bowl. Cut in the margarine or butter until crumbly. Then mix in the brown sugar and oats, combining well.
  5. 5
    Pat half this base crumb mixture into a lightly greased 9 x 13 inch pan.
  6. 6
    Spread cooled filling evenly on top.
  7. 7
    Pat lightly the remaining crumbs on the top.
  8. 8
    Place in preheated oven 325 degrees, for 30 to 35 minutes. Increase heat if necessary to make sure the top is a nice light golden brown.
  9. 9
    Cut into squares while still slightly warm. Then cool thoroughly.

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