11 mar

Date Crackers

Mrs Tom Gaffney, Tamworth Branch

MAKES ABOUT 15

220 g (1 cup, firmly packed) brown sugar

250 g (1 cup) butter

240 g (2½ cups) rolled oats

375 g (2½ cups) plain flour

1 teaspoon bicarbonate of soda

125 ml (½ cup) warm water

Filling

400 g (2½ cups) dates, pitted, chopped

220 g (1 cup) caster sugar

125 ml (½ cup) water

For the filling, combine the dates and sugar with the water in a saucepan. Cover and bring to a simmer. Cook for 10–15 minutes, or until dates are tender. Stand until cool.

Preheat oven to 180°C. Line a 40 x 27 cm baking tray with baking paper.

Using an electric beater, beat the butter and brown sugar in a bowl until light and creamy. Stir in the rolled oats and flour to form a dough. Mix the soda with the warm water and stir into the dough.

Turn the dough out onto a lightly floured surface and divide it into four even-sized pieces. Working with one piece at a time, roll dough out into a rectangle about 15 x 10 cm and 5 mm thick. Spread over half the filling.

Roll another piece of dough out to the same size and place it over the top. Cut into 5 x 2 cm pieces and place on the baking tray. Repeat with remaining dough and filling.

Bake for 15–20 minutes, or until crisp and light golden.