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
-
1Filling:.
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2Combine, dates, raisins and water, and cook over medium heat until thick and redued. Remove and cool.
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3Base and top:.
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4Place 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.
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5Pat half this base crumb mixture into a lightly greased 9 x 13 inch pan.
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6Spread cooled filling evenly on top.
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7Pat lightly the remaining crumbs on the top.
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8Place 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.
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9Cut into squares while still slightly warm. Then cool thoroughly.
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