It’s made with two buttery layers of an oatmeal shortbread crust that are sandwiching pureed dried dates scented vanilla, giving it an earthy sweet flavor that you’ll just love!
Chop the pitted Medjool dates and put them into a pot. Add water and cook over low heat to soften the outer skin.
Add vanilla extra and gently stir until most of the water has been absorbed and dates have fallen apart. Let cool.
Preheat the oven to 350 °F (180 °C). Line a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.
In a separate bowl, combine the oats, flour, brown sugar, and baking powder. Add the butter and stir to combine.
Spread half the crisp in the baking dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly.
Bake for 55 minutes or until the crisp is golden brown. Let cool on a wire rack for 4 hours. Unmould and cut into 16 squares.
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