Ingredients
- Makes about 24250ml sunflower oil
- 500g plain white flour
- 125g caster sugar
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 125g chopped walnuts
- 500g large soft juicy dates with stones removed
- 75g pistachio nuts, finely chopped</li><li/></ul>
These are a memory of my trip to Beirut last January, where these addictive little date squares popped up everywhere under many different guises and names. They are a typically Arabic treat, with family, tribal, national and provincial variations. The secret to the success of these is the juiciness of the dates – so use the best quality ones you can find.
Line a 25cmx 25cm (10inx10in) tin with baking parchment.
Pour the oil into a large heavy-based saucepan and heat over a medium heat. Next, stir in the flour and mix until the mixture becomes quite biscuit-like – this will take seven to eight minutes . Remove from the heat and stir in the sugar and spices.
Spread half the mixture over the base of the prepared tin. Scatter the dates evenly over the biscuit base, followed by the walnuts, then spread the rest of the mixture over the dates and walnuts. Using the back of a spoon press and smooth the surface. Sprinkle the pistachios over the top and pop the tin in the fridge for a few hours. Once it is cold and firm remove and cut into little squares .They will keep in an airtight tin or jar for up to a week.
