Date squares

1. Preheat the oven to 350°F (180°C) and grease an 8-inch (20cm) square baking pan.
2. For the date filling, put the dates and water in a medium saucepan over high heat and bring to the boil, then turn the heat to low and simmer gently, stirring now and then, until thickened, around 6 to 8 minutes. Take off the heat, stir in the vanilla and leave to cool.
3. Put the oats, flour, sugar, baking powder and salt in a food processor and pulse 3 times, just to combine rather than overmix. Add the butter and pulse until it forms crumbly, pea-sized clumps, then tip into a bowl and mix through thoroughly.
4. Press half the oat mixture into the base of the pan in a flat, even layer. Spread the date filling over it, then cover with the rest of the oat mixture and press down to flatten.
5. Bake in the centre of the oven until the top is golden brown, 30 to 35 minutes. Let it cool completely in the pan before cutting. Keeps for up to a week in the fridge, or 2 to 3 months frozen.

Tips from the ZestyPlate Kitchen

• Simmer the dates with water until they collapse into a thick, spreadable filling.
• Pulse the oat crumble only until it just comes together. Overworking it makes it dense.
• Press the base layer down firmly so the squares hold their shape once cut.
• Let them cool completely before slicing, otherwise they'll crumble while warm.