Jam bars

Ingredients

• 280 ml (1 cup + 2 tbsp) all-purpose flour
• 250 ml (1 cup) of whole wheat flour
• 125 ml (1/2 cup) of brown sugar
• 5 ml (1 tsp) baking powder
• 1.25 ml (1/4 tsp) of salt
• 80 ml (1/3 cup) of cold unsalted butter, cut into small cubes
• 2 beaten eggs, 5 ml (1 tsp) vanilla extract

For the raspberry topping:

• 180 ml (3/4 cup) of raspberry jam
• 10 pitted dates (preferably Medjool)
• In a food processor, combine the flours, brown sugar, baking powder, and salt. Mix. Add a few cubes of butter at a time and mix until the mixture resembles coarse crumbs.
• Add the eggs and vanilla, then mix until you have a smooth batter.
• On a lightly floured work surface, shape the dough into a ball. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
• Meanwhile, place the raspberry jam and dates in a small saucepan. Cook for 5 to 6 minutes over medium heat. Remove from the heat and let cool slightly.
• Using a hand blender or food processor, purée the mixture. Transfer to a piping bag fitted with a plain tip. Refrigerate for 30 minutes.
• When ready to cook, preheat the oven to 180°C (350°F).
• Divide the dough into four equal parts. On a lightly floured sheet of parchment paper, roll out each part into a rectangle measuring 30 cm x 10 cm (12 in x 4 in).
• In the center of each rectangle of dough, spread the raspberry filling along its entire length, leaving a 0.5 cm (1/4 in) border at each end. Fold the sides of the dough rectangles over the filling, then press lightly to seal the seam. Turn the rectangles over so the seam is facing down, then lightly flatten the dough with a rolling pin.
• Place the rectangles on a baking sheet lined with parchment paper. Bake for 18 to 22 minutes, until the pastry is lightly golden.
• Remove from the oven and let cool for 5 minutes. Cut each rectangle into three equal bars.