Matrimonial Squares

Why are Matrimonial Squares called Matrimonial Squares? Because they are full of dates! Another name for this date delight are Date Squares, Date Bars, and Matrimonial Cake. Like Nanima Bars and butter Tarts, Matrimonial Squares are Canadian in origin. On the prairies Matrimonial Squares are often served at bridal showers, wedding dances and funerals. This favoured square is known to be a popular part of Christmas baking traditions. It can be found in local bakeries, independent restaurants and coffee and tea houses across the prairies. Back in the day they could often be found on Grandmas counter, ready for any family or friends that happened to drop by. The bakery version is frequently sprinkled with powdered icing sugar.

Dates have made a big comeback with social media influencers. The good news is that dates have several health benefits. Although they are naturally sweet, they do not spike insulin as fast as regular sugar. Both the dates and oats are a good source of fiber that is beneficial for gut health, and things that are good for our gut health are also good for our immune system. Dates are full of anti-inflammatory, anti-tumor and antioxidants such as carotenoids, flavonoids, lignans, polyphenols and phenolic acids. Each class of those antioxidants has its own special health benefits. Dates are also full of various vitamins and minerals such as potassium, iron, magnesium, manganese, folate and vitamin B6. The nutrients in dates help protect brain and kidney health.

These squares are best served when cooled. I find them a bit sweet bit keep in mind that while you can cut down on the brown sugar, that when the sugar melts in the oven, that is what helps to prevent the squares from being crumbly. Cutting back on sugar will give you a crumblier square.

Matrimonial Squares

Base and topping

1 1/2 cups unbleached flour

2 cups oats

1 teaspoon baking powder

1 cup brown sugar, not packed

1 cup butter, room temperature

1/2 teaspoon salt

Filling

2 cups dates, pitted and chopped

3/4 cup water

Preheat the oven to 350 degrees. Combine the flour, oats, baking powder, sugar and salt. Rub in the butter with your fingertips.

In a small pot cook the dates and water until the dates are well softened and the paste is thick.

Butter a 9 x 13-inch pan and spread half of the oat mixture onto the bottom of the pan and press down and pat to make smooth. Spread the slightly cooled date filling over the base. Top with the remaining oat mixture, in a slightly patted down crumb. Bake at 350 degrees for 30 minutes or until slightly browned on the top. Cool before slicing into squares.