Tried and True Date Squares

Tried and True Date Squares have been part of the family for over 30 years. I would make these and between the children, their friends and my husband, they would disappear in a few hours. The oats always made me feel like they are healthy, although the butter makes them rich and moist.

There is a lot of conversation over whether date squares are Canadian in origin or Scottish. They are very popular in Quebec and Newfoundland; however, the use of oats points to Scottish origins. Perhaps the recipe came with Scottish settlers? In reading, I also found that it is referred to as “matrimonial cake” in Western Canada. The explanation being that the two separate layers of oats come together with dates, just like two people coming together in marriage. I find researching the origins of recipes most interesting.

Whatever the origins, this is a yummy treat anytime of the year. I keep a supply in my freezer and take out a few squares as needed for my afternoon cappuccino or tea. As a health benefit, dates help with sugar balance and high blood pressure. Italians use dates in both sweet and savoury recipes. I love splitting them in half, adding a spoonful of ricotta, placing a walnut in the centre and drizzling a little honey over them. For more health information: https://www.healthline.com/nutrition/benefits-of-dates

With Christmas coming this is another one of my favourite squares: https://recipesatmytable.com/celebration-shortbread-bars/

Ingredients

1 1/2 cups each of flour, quick cooking oats and brown sugar
1 cup butter
1/2 tsp baking powder
500 gr dried pitted dates
3/4 cup hot water
1/4 cup sugar
1/8 tsp salt
1 tsp vanilla (sometimes I use chocolate liqueur)

Process

I place the dates, hot water, sugar and salt in a medium sauce pan. Cook this over medium heat until dates are mushy. Remove from heat, add the vanilla or liqueur and let the mixture cool.

Place the oats, flour, sugar, and baking soda in a food processor. Pulse a few times to combine.I add the butter in two batches.

The mixture should be crumbly and pea-sized.

Spread 1/2 the mixture over the bottom of a 9 X 11 pan. Press down with your hands. I like to use a piece of plastic wrap to help me spread the crumbs.