Date Squares

 

Date squares otherwise known as Matrimonial Cake across Western Canada and in Quebec, Carré aux dattes, holds a place in culinary history and Canadian food folklore and is said to be connected to Scottish, German and Icelandic traditions. Becoming Popular in the 1920's and 1930's due to their simple yet economical ingredients. Its popularity continued through the 1940's due to wartime rationing, where baking items such as eggs, butter and sugar were limited. The folklore around the name may either symbolize courting, marriage or the bond of marriage. These beloved teatime squares are scrumptious and timeless.  

Date Squares

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1 1/2 cups unbleached all purpose flour
1 cup old fashion rolled oats

1/2 cup white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, melted
2 teaspoon almond extract

2 1/2 cups chopped dried dates

1 1/2 cups water

Preheat oven to 350ºF Grease and flour a 9 x 9 inch square baking tin and line the bottom with baking parchment. Set aside.

Place the water in a medium saucepan and bring the water to a boil over medium high heat. Once the water has boiled, stir in the chopped dates and turn the heat down to medium low constantly stirring until thickened. Remove from heat and allow to slight cool as you make the crumb mixture. 

In a large bowl combine flour, oats, sugar, baking soda, salt, butter and almond extract. Beat with an electric mixer at low speed for 1 to 2 minutes, until the mixture is crumbly. Reserve 1 cup of the crumb mixture; then press the remaining crumb mixture into the bottom of the prepared tin.

Spoon the date filling over the pressed crust to 1/2 inch of the sides. Sprinkle with the remaining crumb mixture over top and bake in the preheated oven for 25 minutes or until golden brown, bubbly and the filling has somewhat set. Cool completely in the baking tin on a wire rack. Cut into squares.