150ml / 1/4 pint Water
50g / 2oz Brown Sugar
250g pack Shamrock Dates (chopped)


225g / 8oz Odlums Cream Plain Flour
150g / 5oz Odlums Porridge Oatflakes
150g / 5oz Brown Sugar
175g / 6oz Butter (at room temperature)


  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a swiss roll tin 28cms x 18cms (11″ x 7″).
  2. Put the water, sugar and dates into a saucepan over a medium heat, stirring occasionally until mixture thickens and comes to the boil. Allow to cool.
  3. Place all the ingredients for the crust into a mixing bowl and rub in the butter until mixture resembles breadcrumbs.
  4. Press half the crust into the prepared tin. Spoon filling over the base and sprinkle the remaining crust on top. Press down well.
  5. Bake for about 30 minutes until browned.
  6. Cool completely and cut into bars.