Sticky date bar cookies

Special equipment • blender • 8in (20.5cm) square baking pan

MAKES 16

2 cups pitted dates (preferably Medjool), chopped

½ tsp baking soda

1½ cups rolled oats

1 cup all-purpose flour

½ cup light brown sugar (packed)

½ tsp salt

12 tbsp (1½ sticks) butter, cut into pieces

2 tbsp Lyle’s Golden Syrup or light

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom of an 8in (20.5cm) square baking pan with parchment paper. Place the dates and baking soda in a saucepan with enough water to cover, simmer for 5 minutes, then drain, reserving the liquid. Purée the dates in a blender with 3 tbsp of the cooking liquid, then set aside.corn syrup

2 In a bowl, combine the oats, flour, brown sugar, and salt. Add the butter and syrup. Blend the ingredients until the mixture resembles coarse crumbs. Press half of the mixture onto the bottom of the pan. Spread the date purée evenly over the top, then spoon in the remaining oat mixture in an even layer to cover the dates. Bake for 45 to 55 minutes, or until golden brown. Let cool for 10 minutes, then mark into 16 squares with a knife. Leave to cool completely before removing the cookies with a spatula.

Sticky date bar cookies