sticky date bars
Sweet energy bars made with date paste.
Ingredients
pitted dried dates (chopped)
250g (9 oz)
low-gluten flour
225g (8 oz)
cornstarch
2 tbsp
baking powder
1/2 tsp
unsalted butter
175g (6 oz)
demerara sugar
50g (2 oz)
orange zest (grated)
2-3 tsp
orange juice
3 tbsp
Instructions
1
Preheat and prepare
Preheat the oven to 175°C (350°F). Grease a 20×23 cm (8×9 inch) baking pan and line it with baking paper.
2
Cook the date mixture
Combine the dates, orange zest, and orange juice in a saucepan. Add 120 ml (½ cup) boiling water and simmer for 3–4 minutes until softened, stirring constantly to prevent sticking. Remove from heat and let cool.
3
Make the base layer
Sift the flour, cornstarch, and baking powder together. Rub in the butter with the sugar until the mixture resembles coarse crumbs. Press two-thirds of the mixture firmly into the bottom of the prepared pan.
4
Add the date layer
Blend the date mixture in a blender or food processor for about 30 seconds until smooth, then spread it evenly over the base layer.
5
Add topping and bake
Sprinkle the remaining one-third of the flour mixture over the top and press down gently to form a crumbly topping. Bake for 30–35 minutes.
6
Cut and store
Cut into bars. Once cooled, lift out of the pan and store in an airtight container for 4–5 days.
