|All-purpose flour||1 1⁄4 Cup (20 tbs)|
|Granulated sugar||1 Tablespoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Snipped dates||1⁄3 Cup (5.33 tbs)|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Packed brown sugar||3 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground nutmeg||1 Dash|
|Ground ginger||1 Dash|
|Butter||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Molasses||1⁄4 Cup (4 tbs), beaten|
|Egg||1 , beaten|
1. Preheat oven to 375°F.
2. Combine 1 1/4 cups flour, granulated sugar and salt for making the crust.
3. Cut shortening into the size of peas and add to the flour mixture.
4. Add 1 tablespoon cold water on a portion of the mixture and mix gently with a fork. Push this moistened portion to one side of the bowl.
5. Repeat this step with 3 to 4 tablespoons water, until entire dough is moistened.
6. Then, make dough balls.
7. Roll the dough over lightly floured surface to form a 10-inch square. Fit the square in a baking pan, allowing dough to extend up the sides.
8. Fold pastry edges over so that the sides are 1 inch tall. Press the pastry gently against edges of pan. Sprinkle dates over pastry.
9. In a bowl, mix 1/2 cup flour, brown sugar and spices together for making crumb topping. Add butter and blend until the mixture appears like coarse crumbs.
10. In a bowl, mix 3 tablespoons of hot water with baking soda to prepare the filling. Then, add molasses and egg and pour over the crust. Top with crumb topping.
11. Bake for 25 - 30 minutes or until filling appears puffed and the pastry is golden.
12. Cool in pan on wire rack.
13. Slice into bars or triangles and serve upon cooling.