Date Squares
Sticky dates make for a rich, sweet filling in this classic Canadian bake, in honour of Canadian Thanksgiving.
Being in Switzerland I miss the October holidays in Canada, Thanksgiving and Halloween, most of all. To make it a little easier, I bake with nostalgia in mind. These date squares were a café favourite while I lived and studied in Ottawa (shoutout to Bridgehead!), and I’ve loved to bake them ever since.
They pair excellently with a milky coffee or chai, but also wouldn’t be amiss on a Thanksgiving table (though, of course, pumpkin pie would be a much more typical dessert—did you know the Bernese have a version too?)
The recipe is adapted and scaled down from a version in the Complete Canadian Living Baking Book. It is very sweet, but the oaty topping makes it feel wholesome and comforting.
Happy Thanksgiving!
For the filling
250 g dates, chopped
330 ml water
3 tbsp sugar
1 tsp lemon zest
2 tbsp lemon juice
For the base and topping
150 g rolled oats
100 g flour
80 g brown sugar
1 tsp salt
1 tsp cinnamon
120 g butter, cold
Preheat oven to 180 C / 350 F / gas mark 4.
For the filling:
In a pot, add all the ingredients for the filling. Bring to a boil, then turn down the heat and let simmer for about 15 minutes.
Let cool.
In the meantime, make the base and topping.
For the base and topping:
In a large bowl, mix together the oats, flour, sugar, salt and cinnamon. Add the butter and rub in until you have large flakes.
Press about half of the oat mixture into a rectangular fluted pan, spread the cooled date mixture on top, then top with the remaining oat mixture.
Bake for about 40 minutes, or until it is golden.
I scaled this specifically so that it would use one 250 g container of dates, and it fits perfectly in my rectangular fluted tart pan (35 x 11 cm). You could also use a 20 cm square tart pan. If your pan does not have a removable bottom, line it with parchment paper.
Another Canadian bake?
Nanaimo Bars
