Date Shortbread 1968 - cooking recipe

Ingredients

Shortbread Base
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup solid margarine or 1 cup salted butter
1 cup brown sugar, firmly packed
1 1/2 cups rolled oats (not instant)
Filling
3/4 lb dates, pitted and chopped
1/4 lb raisins
1 cup cold water

Preparation

Filling:.
Combine, dates, raisins and water, and cook over medium heat until thick and redued. Remove and cool.
Base and top:.
Place flour, soda, powder and salt into a large bowl. Cut in the margarine or butter until crumbly. Then mix in the brown sugar and oats, combining well.
Pat half this base crumb mixture into a lightly greased 9 x 13 inch pan.
Spread cooled filling evenly on top.
Pat lightly the remaining crumbs on the top.
Place in preheated oven 325 degrees, for 30 to 35 minutes. Increase heat if necessary to make sure the top is a nice light golden brown.
Cut into squares while still slightly warm. Then cool thoroughly.