20 x 20cm/8 x 8” baking tray or 18 x 23cm, saucepan and 2 x mixing bowls

200g dates
1 tsp lemon rind, grated
¼ tsp FREEE Bicarbonate of Soda
200ml water
175g butter
100g FREEE Self Raising White Flour
125g soft brown sugar
200g FREEE Porridge Oats
butter, for tray

180°C, Fan 160°C, 350°F, Gas 4

1. Roughly chop the dates into a saucepan.
2. Finely grate the lemon rind and add this to the pan.
3. Sprinkle the bicarbonate of soda over the top.
4. Add the water and put over a gentle heat.
5. Gently simmer for 3 minutes then remove from the heat.    
6. Pre-heat the oven.
7. Rub a little butter around the inside of an 20x20cm/8×8” baking tray.
8. Chop the butter into small cubes and put them in a mixing bowl.
9. Measure the flour and brown sugar and add them to the bowl.
10. Using a fork mix them until they resemble coarse breadcrumbs.
11. Add the oats and stir to combine.
12. Transfer half the mixture onto the prepared tray, spread it out evenly and press flat.
13. Mash the dates with a fork and spread them over the oat base.
14. Spread the remaining oat mixture over the dates and press flat again.
15. Bake for 40-45 minutes.
16. Remove from the oven and leave to cool on the tray.
17. When cold slice into squares.
18. Store date slices in a tin for up to 5 days.