Cake & Cookie Recipes > NAAFI Oat and Date Slices

A brilliant wartime recipe which is still appropriate for today being relatively low in fat and sugar. This recipe makes 20 bars which are ideal for any time snacking and handy for lunch boxes. In the NAAFI these bars were made in batches of 80 at a cost of 1d per bar.


NAAFI Oat and Date Slices
1lb porridge oats
8oz butter or margarine
4oz sugar
1 teaspoon baking powder
cold water for mixing

for filling:

1/4 pint cold water
1lb stoned dates
(see measure conversions for more information)


- To make the filling, put the dates in a pan with the water.
- Stew gently for about 20 minutes or until a spreadable pulp is formed.
- Allow to cool thoroughly.
- Cream the butter and sugar together until pale and fluffy.
- Add the oats.
- Mix to a dough with a little water.
- Divide the dough in half.
- Roll each half out on a lightly floured board into equal oblongs.
- Spread one oblong with the date mixture.
- Place the second oblong on top.
- Cut into 20 slices.
- Bake on a greased baking tray at 170 degrees C. until the undersides of the slices are crisp.
- Remove from the oven and cool on a wire rack.