Date Slices

Mama often made these.  She used to buy dried dates in a block which was just the right amount and a lot cheaper than whole dates.  However  I have not seen these for sale for ages.

Ingredients

• Filling
• 225g stoned dates
• Juice & rind of 1 lemon
• Water – to add to juice to make 250ml
• *
• Crumble Mixture
• 110g plain flour
• 110g semolina
• 110g butter
• 80g granulated sugar

Method

• Chop the dates.
• Add water to the lemon juice to make up to 250ml of liquid.
• In a small saucepan gently heat the dates and the rind with the lemon liquid.
• Stir and heat until you have a soft pulp and all the liquid has been absorbed.
• Leave to go completely cold before using.
• *
• Pre-heat the oven to GM5 – 190°C.
• Grease a 21 x 26cm shallow baking tin.
• Use a piece of grease-proof paper to line the two long sides and base  of the tin.
• Mix the flour and the semolina.
• Rub the butter into the flour mixture until you get breadcrumbs.
• Stir in the sugar.
• Put half of the crumble mixture into base of the tin.
• Pat down with a spoon.
• Place spoonfuls of the date pulp evenly across the crumble mixture.
• Spread the rest of the crumble mixture over the top.
• Pat this down with a spoon.
• Bake for 30-35 minutes.
• Leave to cool in the tin.
• Cut into squares or fingers to serve.

Johnson Brothers Ironstone Snowflake – Green Pear – 1960 – 1979

Note

Do not store these in an airtight box or they will go soggy.  Use a mesh cover or a cotton or linen tea towel.