Instructions: Preheat oven to gas mark 3 325F/170 C.
You will need a greased tin 28 by 18 cm 2.5cm deep.

You could if you wanted to use another filling for this chopped dried apricots or figs.

First put the dates honey water lemon juice and cinnamon in a saucepan and heat them gently until the honey dissolves.

Then stir with a wooden spoon until you have a good creamy consistency. Then remove the pan from the heat.

Cream together the butter and caster sugar until pale and creamy stir in the semolina and flour and mix well until the mixture resembles fine breadcrumbs.

Now press half of this mixture into the greased tin and then spread the date mixture evenly over that and lastly sprinkle the rest of the shortbread mixture over the dates pressing it all down lightly.

Bake in the oven for 40 45 minutes or until golden brown and then mark them into 16 fingers whilst they are still warm and leave to cool in the tin before removing.

Makes 16 slices

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