|Plain flour||8 Ounce|
|Rolled oats||4 Ounce|
|Stoned dates||12 Ounce|
1 Rub the tin with a piece of greased paper (a butter or margarine paper will serve).
2 Preheat the oven to 350°F/ gas mark 4
3 Grate the lemon rind.
4 In a basin, put the flour.
5 Add in the oats, sugar and lemon rind.
6 In a pan, put the butter and melt gently.
7 Combine the melted fat with the dry ingredients.
8 Mix them well until the mixture is crumbly.
9 On to the prepared tin, sprinkle half this mixture and press it well down.
10 Put the dates on to the chopping board.
11 Chop the dates into small pieces.
12 In a pan, put the dates with the water; cook until pulpy.
13 When the dates are quite soft, spread them over the dry ingredients and smooth over with a palette knife.
14 Sprinkle on the rest of mixture, pressing down well.
15 Bake in a moderate oven for 1 hour.
16 When cooked, turn it upside-down on a board.
17 Cut into fingers or squares.
18 Allow to cool on the rack.
19 Serve as desired.