1 3/4 cup all purpose flour (a gluten free blend can be substituted)
1 TBSP Demerara sugar
1 tsp salt
1/3 cup chilled raw, organic coconut oil
4-5 TBSP cold water
1/3 cup snipped dates
3 TBSP brown sugar
1/8 tsp ground cinnamon
dash ground nutmeg
dash ground ginger
1/4 cup butter
3 TBSP hot water
1/4 tsp baking soda
1/4 cup molasses
1 egg, beaten
Preheat oven to 375*
use ungreased 8x8x2 inch baking pan
In a large bowl stir together 1 1/4 cup of the flour, sugar and salt. Using a pastry blender cut in coconut oil until pieces are pea size.
Dough “crust”: Sprinkle 1 TBSP of the cold water over the flour mixture. Toss gently. PUsh moistened dough to one side of the bowl and repeat the sprinkling water 1 TBSP at a time, push moistened dough to the side and repeat until all the dough is moistened.
Shape the dough into a ball. Roll into a 10 inch square on a floured board. Fit all the dough into the ungreased baking pan to create a crust. Make the sides 1 inch high or so. Press the dough into the pan. Sprinkle with dates.
Create the topping: mix 1/2 cup flour, brown sugar, cinnamon, nutmeg, and ginger. Cut in butter with a pastry cutter or a fork. It should look like coarse crumbles like coffee cake topping….set this aside.
Filling: stir together the hot water, baking soda, molasses and egg. Pour this mixture over the dough and dates.
Sprinkle with topping.
Bake for 25 minutes until the filling puffed and pastry crust in golden.
Cool in the pan on a wire rack. Cut into bars.
Store: Layer the bars between waxed paper in an airtight container. Store them at room temp for up to 3 days or freeze them for up to 3 months.
Recipe adapted from Shoofly Bars in the Better Homes and Gardens Ultimate Cookies and Bars magazine of 2010.