Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys date & raisin squares, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Vicky Bakery has been a part of The Magic City for nearly five decades. We were born and bred in Miami, the place that allowed us to grow and thrive. We love giving back to the community that raised us by partnering with charities, organizations and causes that make Miami a better place.
Vickys Date & Raisin Squares, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Vickys Date & Raisin Squares, GF DF EF SF NF is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have vickys date & raisin squares, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Date & Raisin Squares, GF DF EF SF NF:
- Get 230 grams gold foil-wrapped Stork margarine / butter
- Take 135 grams gluten-free rolled oats
- Take 160 grams gluten-free / plain flour
- Get 120 grams light brown sugar
- Make ready 1 tsp bicarb / baking soda
- Get 1/4 tsp xantham gum if using GF flour
- Make ready 1/2 tsp salt
- Make ready 220 grams pitted, chopped dates
- Take 45 grams raisins
- Get 160 ml water
- Make ready 70 grams granulated white sugar
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Steps to make Vickys Date & Raisin Squares, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and line an 8"x 8" square cake tin with parchment paper
- Combine the margarine, oats, flour, brown sugar, bicarb of soda, xanthan gum if using and salt in a large bowl and knead together. If using plain flour only add 200g of the butter
- Press half of the oat mixture into the bottom of the lined tin until well packed down and set the other half aside. It can be a bit hard to spread the mixture to meet the sides so I put my hand inside a small ziplock bag and it helps pat it out without it all sticking to you
- Put the chopped dates and raisins in a saucepan with the white sugar and water
- Bring to the boil then reduce to a simmer for 5 - 10 minutes or until the water has mostly evaporated leaving a date paste in the pan
- Spread the paste over the packed oat mixture
- Press the rest of the oat mixture that was set aside on top of the date paste. It's easier if you break pieces of dough off and pat them flat between your palms and put them on top like a patchwork quilt. Then pat the whole surface down when you're finished
- Bake for 30 minutes then let cool completely before slicing into squares
- Delicious!
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