Full credit goes to Women's Weekly for this recipe. It keeps in the fridge and freezes well and is a great pick-me-up at morning tea on the trail, a great hiking snack. To accommodate dietary needs, you could use gluten-free oats and nutlex. Our Snowies Alpine ladies loved this so much that they requested it two days in a row. Go girls!
Ingredients:
2 cup chopped pitted dates
1 cup water
1/4 cup caster sugar
185 gram butter, chopped, at room temperature
3/4 cup brown sugar
2 tablespoon golden syrup
1 1/2 cup plain flour
1/2 teaspoon bicarbonate of soda
1 1/2 cup rolled oats
1/3 cup chopped walnuts
Method:
Preheat the oven to moderate, 180C (160C fan-forced). Lightly grease and line a 20 x 30cm slice pan.
Combine dates, water, and caster sugar in a saucepan over medium heat. Cook, stirring, for 10-15 minutes until the dates have absorbed most of the liquid. Set aside to cool.
Meanwhile, in a bowl, using an electric mixer, cream butter, brown sugar and syrup together until light and fluffy. Sift flour and soda over the butter mixture. Fold in lightly. Add oats; mix well.
Press half the oat mixture into the base of the prepared pan. Spread the date mixture over the top.
Mix walnuts through the remaining oat mixture. Crumble over date mixture, pressing lightly. Bake 30-35 minutes until golden. Cut into slices when cold.
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