• 125 g (4 oz) unsalted butter, diced
  • 75 g (3 oz) golden caster sugar
  • 1 tablespoon clear honey
  • 150 g (5 oz) stoned dates, chopped
  • 125 g (4 oz) self-raising flour
  • 125 g (4 oz) medium oatmeal
  • 50 g (2 oz) sesame seeds

Put the butter, sugar and honey in a saucepan and heat gently until the butter has melted, then remove from the heat and stir in the dates.

Place the flour and oatmeal in a bowl. Add the sesame seeds, reserving 2 tablespoons, pour in the butter mixture and mix until combined.

Spoon into a greased 28 x 18 cm (11 x 7 inch) shallow baking tin and level the surface. Scatter with the reserved seeds. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes or until pale golden and firm to the touch. Leave to cool in the tin, then turn out on to a board and cut into bars.

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