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Date and cinnamon squares

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 600 g (1 lb 5 oz/3 1/3 cups) pitted whole dried dates, chopped
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 125 g (4 1/2 oz) unsalted butter, chopped
  • 155 g (5 1/2 oz/heaped 3/4 cup) soft brown sugar
  • 2 eggs
  • 125 g (4 1/2 oz/1 cup) plain (all-purpose) flour
  • 60 g (2 1/4 oz/1/2 cup) self-raising flour
  • 1/2 teaspoon ground cinnamon, plus 1/2 teaspoon, extra
  • 60 g (2 1/4 oz/1/2 cup) icing (confectioners') sugar

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 23 cm (9 inch) square shallow tin and line the base with baking paper.

2. Put the dates in a saucepan with 500 ml (17 fl oz/2 cups) water. Bring to the boil, then remove from the heat. Stir in the bicarbonate of soda, mix well, then leave to cool to room temperature.

3. Using electric beaters, cream the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

4. Sift the flours and cinnamon into a bowl, then fold into the butter mixture alternately with the date mixture. Spoon the batter into the prepared tin, smoothing the surface.

5. Bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

6. Cut into 36 pieces and place on a sheet of baking paper. Just before serving, sift the combined icing sugar and extra cinnamon over the squares and toss to coat. Store in an airtight container (without the sugar coating) for up to 4 days.

Course:
Dessert
Occasion:
Morning/Afternoon Tea, Children's Party

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