• Method

  1. Stew the dates in the water in a large deep pan till soft and mushy – it should take around 10 minutes
  2. While the dates are simmering heat the oven to 180C (160C fan) 350F, Gas 4.
  3. Oil and line a baking tin approx 18cm (7in) x 30cm (12in).
  4. While the dates are still hot beat in the bicarbonate of soda until it froths up.
  5. Beat in the rest of the ingredients then spread evenly in the prepared tin.
  6. Bake in the oven for 20 to 25 minutes till firm and slightly golden.
  7. Cool in the tin, cut into bars and enjoy.
  8. Store in a sealed container in the fridge.

 

 

 


Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible, published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

 

 

 

 

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