Semolina or dried polenta can be used in this recipe. It gives the shortbread-style mixture a lovely crunch. This is perfect for those times when all you want is a sweet, filling treat!
- 44 ProPoints per recipe
- 4 ProPoints per serving
- 1hr 15mins in total (preparation, cooking and cooling)
- Serves 12
Ingredients:
Low fat cooking spray
150g pitted dates
Finely grated zest and juice of a lemon
125g self raising flour
125g semolina
75g low fat spread
75g light brown sugar
You will need an 18cm (7 inch) square baking tin
Method:
1. Preheat the oven to 190C (or 170C for a fan oven). Spray the baking tin with the cooking spray. Place the dates in a small pan with the lemon juice and 2 tablespoons of water. Simmer gently for 5 minutes until soft and mushy. Beat or mash to a smooth paste and set aside to cool.
2. Sift the flour into a mixing bowl and stir in the semolina.
3. Place the low fat spread and sugar in a small pan over a low heat and melt gently, then stir in the lemon zest. Pour over the flour and mix to a stiff dough. Press half of the dough into the tin. Spread the date mixture over the dough, then top with the remaining dough, pressing down gently. Bake for 30 minutes until golden.
4. Remove from the oven. Cut into squares. Leave to cool in the tin for about 30 minutes. Store in an airtight container for up to 5 days.
