I threw in a few currants with the dates, and used grapefruit for the filling instead of lemon, just to make a slight variation...


Oaty Date Bars
FILLING
1 1/2 cups chopped dates, 2 tbsps lemon juice, 3 tbsps water
BASE
125g butter, 1 egg, 1 tbsp golden syrup, 3/4 cup raw sugar, 1tsp vanilla essence, 1 cup wholemeal flour, 1 tsp baking powder, 1/4 tsp salt, 1 cup rolled oats, 1 cup coconut, Lemon Icing (instructions to follow)

FILLING
Put date, water and lemon juice in a small saucepan. Cook over a low heat until dates area soft. Cool.
BASE
Cream butter and sugar together until light and fluffy. Add egg and golden syrup. Beat well. Add vanilla, wholemeal flour, baking powder, salt, oats, and coconut to creamed mixture. Mix well. Divide dough into two equal portions. Press out one portion thinly over the base of a greased 20x30 cm sponge roll tin. Spread cold filling over this. Dot small pieces of dough over filling and carefully spread it together to form a top layer. Bake at 180 degrees C for 25 to 30 mins or until golden brown. When cold ice with Lemon Icing. Cut into fingers. Makes 36.

LEMON ICING
2 cups icing sugar, 1/4 tsp butter (softened), 2 tbsps lemon juice (approx), 1/4 tsp lemon rind
Sift icing sugar into a bowl. Add butter. Add sufficient juice to mix to a spreadable consistency. Flavour with lemon rind.