NESTUM® DATE BARS
Step by step guide to baking Nestum Date Bars
To make filling, place chopped dates and water in a small pan and cook over low heat until dates are softened and mixture is thick – about 10 minutes. Leave dates to cool thoroughly.
Meanwhile, sift flour, cinnamon, baking powder and salt together. Stir in NESTUM, set aside.
Cream butter, sugar and vanilla together until light. Beat in egg until well incorporated and then stir in the flour/NESTUM mixture to make a soft dough. Chill dough in the refrigerator for 10 – 15 minutes to firm up.
Line the base of a baking tray measuring approximately 16 cm x 24 cm with non-stick baking paper. Press half the dough into the tin until it covers base of the tin in a thin, even layer. Spread date filling to cover this and then cover with the remaining dough until no more of the date filling shows. Prick the pastry all over with a fork.
Bake in a preheated oven (160 C) for 30 – 35 minutes, or until golden brown. (Rotate tray half way through baking time to ensure even browning.)
Cool pastry in the tin for 5 minutes before turning out onto a cutting board. Using a sharp knife, cut pastry into neat bars or squares. Arrange pieces, spaced 3 cm apart and re-bake for another 15 minutes or until crisp. Cool well before storing in an airtight container.