These Date Squares have a perfect texture that is not too dry. It’s the addition of a beaten egg to the oatmeal mixture that makes all the difference. Some people like to substitute the water with orange juice in the date filling, but I personally prefer them without aromatics. Everything is a matter of taste.
They can be prepared with half-salted butter if doing so omit the salt in the recipe.
12 squares
In a medium saucepan, combine dates and water. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring a few times or until the dates softens in a puree. Stir in the lemon juice and reserve.
Cut a strip of parchment paper long enough to extend 2 inchesbeyond both sides of a 8 inches x 8 inches pan. Butter the pan and put the strip of paper in it.
Set the oven rack in the center of the oven. Preheat the oven to 350 ° F.
With a stand mixer: Combine the oats, brown sugar, flour, baking powder, baking soda and salt with the flat whisk. Stir in the butter until the mixture is crumbly. Stir in the beaten egg.
In the food processor: Place the oats, brown sugar, flour, baking powder, baking soda and salt in the food processor bowl and pulse a few seconds until just blended.Add the cold butter around the knife and pulse until you get a grainy mixture the size of peas. Stir in the egg and pulse 3 or 4 times.
Pour half of the preparation into the pan and press with your fingers to cover the bottom of the pan. Cover with the date filling.
Using your hands, put the remaining dry mixture in small clusters on the dates; it's normal to see the dates a little bit here and there.
Bake 30 to 35 minutes or until lightly browned. Let cool to room temperature before removing from pan.
Remove from pan by lifting with the parchment paper, cut into squares and store in an airtight container. The squares can be stored for 3 days at room temperature and 3 months in the freezer
Ingredients
Directions
In a medium saucepan, combine dates and water. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring a few times or until the dates softens in a puree. Stir in the lemon juice and reserve.
Cut a strip of parchment paper long enough to extend 2 inchesbeyond both sides of a 8 inches x 8 inches pan. Butter the pan and put the strip of paper in it.
Set the oven rack in the center of the oven. Preheat the oven to 350 ° F.
With a stand mixer: Combine the oats, brown sugar, flour, baking powder, baking soda and salt with the flat whisk. Stir in the butter until the mixture is crumbly. Stir in the beaten egg.
In the food processor: Place the oats, brown sugar, flour, baking powder, baking soda and salt in the food processor bowl and pulse a few seconds until just blended.Add the cold butter around the knife and pulse until you get a grainy mixture the size of peas. Stir in the egg and pulse 3 or 4 times.
Pour half of the preparation into the pan and press with your fingers to cover the bottom of the pan. Cover with the date filling.
Using your hands, put the remaining dry mixture in small clusters on the dates; it's normal to see the dates a little bit here and there.
Bake 30 to 35 minutes or until lightly browned. Let cool to room temperature before removing from pan.
Remove from pan by lifting with the parchment paper, cut into squares and store in an airtight container. The squares can be stored for 3 days at room temperature and 3 months in the freezer
