Date bars

November 01, 2018
Rich and fudgy yet tender and flaky, these Date Bars with shortbread cake and a date filling combine two classics into one delicious shortbread cake. Shortbread date bars are quick and easy to make. They are divine and perfect for party or a special occasion. 


For the shortbread cake

4 cups all purpose flour (500g)
1 cup white granulated sugar (225g)
1/2 cup softened, salted butter (125g)
2 large eggs
2 tsp baking powder
1 tsp vanilla extract

For the filing

500g dates (weight includes seeds)
4 tbsp sugar
1 cup water
1 tsp vanilla extract 

For the egg wash

1 egg yolk


  1. First prepare the date filling by taking off the seeds from the dates and put them in to a saucepan. Add sugar and water to it and cook the dates until they become soft and mushy. Once the dates have become like a paste, transfer to a bowl and keep it aside. 
  2. Sift flour and baking powder together and set aside. 
  3. In a mixing bowl, beat butter and sugar until creamy. Add eggs one at a time and beat well. 
  4. Now add in the flour in three additions and fold. Transfer it to a slightly floured surface and knead well to form a dough. (this dough should be quite sticky)
  5. Divide the dough into two equal pieces. 
  6. Press one piece evenly to a baking tray lined with parchment paper. 
  7. Now spread the prepared date filling over the pressed dough. 
  8. Roll the other piece on a parchment paper or plastic wrap separately and then transfer it over the date filling. Press well to make it stick to the filling.
  9. Meanwhile preheat the oven to 180 degrees Celsius. 
  10. Make cut marks on using a knife. (this will make it easier to slice the date bars)
  11. Apply egg wash using a brush and bake for 30-40 minutes or until the top becomes golden in colour.
  12. Once taken from the oven, let it cool completely and then cut into squares. Enjoy!

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