Date crunchies

These were very much enjoyed on the coast to coast.

175g   (6oz) self raising flour

l75g     (60z) ground rice

l75g     (6oz) butter or block margarine

75g…  (3oz) caster sugar

225g    (8oz) stoned dates chopped  (be generous with amount)

15ml (l level tablespoon honey) or (golden syrup) be generous with amount

l5ml  l level tablespoon lemon juice

pinch of ground cinnamon

1. Grease a shallow 18cm (7INCH) Square Tin 

2. Mix the flour with the ground rice   Melt the butter with the sugar in a saucepan over a low heat then stir into the flour mixture

3. Press half of this ‘shortbread’ mixture into the prepared tin. Meanwhile, heat the dates with the honey and 60ml (4 tablespoons ) water, lemon juice and cinnamon, stirring well, until the mixture is soft  and smooth. Spread this filling over the mixture in the tin, cover with the remaining shortbread mixture and press down lightly.

4. Bake in the oven at 19Oc (375F) Mark 5 for 30/35 minutes. Cut into fingers but do not remove from the tin until cold    

This makes approx 12.

Variation. Use 3oz chopped dried apricots instead of the dates and cook with 200ml water for 10 minutes to soften, you may puree if you wish in a blender.