|Self raising flour||6 Ounce|
|Stoned dates||8 Ounce|
|Cold water||8 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Castor sugar||3 Ounce|
|Semolina||6 Ounce (fine quality)|
|Lemon juice||1 Tablespoon|
Melt the butter and sugar, then stir in the sieved flour and semolina.
Grease a small Swissroll tin or shallow dish and spread base evenly with half the shortbread mixture.
Put chopped dates, honey, water and lemon juice and cinnamon into a small saucepan and stir over a gentle heat until mixture is soft and smooth, then spread over the shortbread in baking tin.
Put remaining mixture on top and press down lightly.
Bake in a moderate oven - 375" F (Gas Mark 4) for 30 - 35 minutes until light brown.
Cut into small squares and leave in the tin until cool.
Makes approximately 12.