Layered Date Biscuit Bars

    50 minutes

    A delicious, mildly zesty date bar with an oat crust. If you omitted the butter and substituted margarine, this would be a vegan recipe.

    22 people made this

    Serves: 24 

    • 500g dates, pitted and chopped
    • 1 cup (220g) white sugar
    • 1/2 cup (125ml) water
    • 1 teaspoon lemon zest
    • 2 teaspoons orange zest
    • 1 1/2 cups rolled oats
    • 1 3/4 cups (220g) plain flour
    • 1/2 teaspoon bicarb soda
    • 1 cup (150g) packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1 cup chopped walnuts
    • 250g butter, melted
    • 1/3 cup icing sugar for dusting

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a medium saucepan bring the dates, sugar, water, lemon zest and orange zest to a boil. Boil for 3 minutes, stirring constantly, then remove from the heat and set aside to cool.
    2. Preheat the oven to 170 degrees C. Grease a 20x30cm baking dish.
    3. In a medium bowl, stir together the rolled oats, flour, bicarb soda, brown sugar and cinnamon. Stir in the walnuts and melted butter. Mixture will be somewhat crumbly. Press half of the mixture into the bottom of the prepared pan. Spread the date filling evenly over the crust. Crumble the rest of the crust mixture over the filling and pat down slightly.
    4. Bake for 25 to 30 minutes in the preheated oven. Cut into bars while warm. Dust with icing sugar when cooled.

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    Reviews in English (21)


    I have used this recipe many times, and it is my husband's favorite. Two tips: use less dates, two cups at most, or they are too rich. Also, toast your walnuts before chopping them for the crust. The combo of toasted walnuts, butter, dates - SO good, and very similar to those my mom used to make. Thanks for the recipe.  -  08 Nov 2010  (Review from Allrecipes USA and Canada)


    Great recipe! Look no further for a recipe producing that old-fashioned oatmeal wdates and nuts flavors without the hassle of making individual cookies! The filling is very rich (and there was plenty of it), so I cut the bars thin and had far more than 24. Deducted one star only because I had a hard time putting the top half of the pastry in place. Guess I need practice. Thanks Holly!  -  19 Nov 2003  (Review from Allrecipes USA and Canada)


    These cookies are SO good! I wish I could give them 10 stars. And not too hard to make! A spatula works best for spreading the layers. Thank you!  -  16 Nov 2006  (Review from Allrecipes USA and Canada)