Date Shortbread 1968 Recipe

Name: Date Shortbread 1968
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortbread Base; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1 cup solid margarine or 1 cup salted butter; 1 cup brown sugar, firmly packed; 1 1/2 cups rolled oats (not instant); Filling; 3/4 lb dates, pitted and chopped; 1/4 lb raisins; 1 cup cold water

Servings: persons

Shortbread Base
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup solid margarine or 1 cup salted butter
1 cup brown sugar, firmly packed
1 1/2 cups rolled oats (not instant)
Filling
3/4 lb dates, pitted and chopped
1/4 lb raisins
1 cup cold water

1
Filling:.
2
Combine, dates, raisins and water, and cook over medium heat until thick and redued. Remove and cool.
3
Base and top:.
4
Place flour, soda, powder and salt into a large bowl. Cut in the margarine or butter until crumbly. Then mix in the brown sugar and oats, combining well.
5
Pat half this base crumb mixture into a lightly greased 9 x 13 inch pan.
6
Spread cooled filling evenly on top.
7
Pat lightly the remaining crumbs on the top.
8
Place in preheated oven 325 degrees, for 30 to 35 minutes. Increase heat if necessary to make sure the top is a nice light golden brown.
9
Cut into squares while still slightly warm. Then cool thoroughly.

914

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Shortbread Base, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Date Shortbread 1968 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Date Shortbread 1968

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