Lemon Juice and Date Shortbread Cookies

Lemon Juice and Date Shortbread Cookies

Recipe by TomoorCuisine: SnackDifficulty: EasyPortions

9

Portion sizes and preparation times

15

minutesIt's time to brace ourselves

1

hour Storage

1 per week

in the fridge

Ingredients

• Filling

• 425 g Khalas dates, pitted and chopped

• 250 ml of water

• 2 tablespoons of lemon juice

• 2 tablespoons of date sugar

• 1/2 teaspoon of baking soda

• Croustillant

• 175 g of oats

• 150 g all-purpose flour or almond flour

• 160 g date sugar

• 1/4 teaspoon of baking powder

• 170 g softened butter

Directions

• Preheat the oven to 180°C. Place the rack in the middle position. Line a 20-cm square baking pan with a strip of parchment paper.
• Filling
• In a saucepan, bring the dates, water, lemon juice, and date sugar to a boil. Add the baking soda, stir well, and simmer for 5 minutes until the dates have broken down. Let cool.
• Croustillant
• In a bowl, mix together the rolled oats, flour, date sugar, and baking powder. Add the butter and stir to combine.
• Spread half of the crumble mixture in the baking dish and press down firmly. Top with the date mixture. Cover with the remaining crumble and press down lightly. Bake for 45 minutes or until the crumble is golden brown. Let cool on a wire rack for 2 hours. Remove from the pan and cut into 16 squares.