Date Caramel Shortbread Squares

Ingredients:

• 1 Egg
• 2 Cups Flour
• 4 1/2 Ounces Butter, Softened, Plus 1/4 Ounce Extra
• 1/2 Cup Sugar
• 1 Teaspoon Vanilla
• 2 Teaspoons Unsweetened Cocoa Powder
• Confectioners Sugar
• 1 Teaspoon Baking Powder
• 1 Cup Chopped Seeded Dates (about 8 large dates)
• 1 Tablespoon Brown Sugar

Directions:

• Lightly grease a shallow baking dish (mine was around 18X27 cm) and line with parchment paper, leaving it hanging over the two long sides of the dish.
• Sift together flour and baking powder in a small bowl and set aside.
• Beat butter, sugar and vanilla with an electric mixer until light and fluffy and beat in egg.
• Using a wooden spoon, slowly fold in the sifted four/baking powder.
• Divide the dough in half. Press half the dough into the prepared baking dish and form the other half into a ball, cover and refrigerate for 30 min.
• Preheat oven to 350F
• Place date, brown sugar, cocoa, the extra butter, and 1 cup of water in a saucepan.
• Bring to a boil, stirring, then reduce heat and simmer for 12-15 minutes, or until dates are soft and liquid is absorbed, stirring often.
• Spread mixture onto a plate and refrigerate to cool. (about 5-7 min)
• Spread date filling over dough base.
• Grate or crumble the remaining dough over the top.
• Bake for 35 minutes or until light brown and crisp.
• Let cool in baking dish for 10 minutes and then lift onto wire rack Cut into squares before serving.