Crumbly Oatmeal Sesame Squares

The inspiration for these came from my desire to make an oatmeal cookie that was in-between a granola bar and a chewy oatmeal cookie. It also had to be low in sugar, trans fat and cholesterol. Naturally, it had to have seeds and flax meal. This is the result of all that planning. The cookies are not sweet, and although they are crumbly, hold together well. The nutritional information using one of the on line calculators show that each piece is 136 calories, Carbs 15.9g, Sugar 4.7g, and Fiber 2.8g.
Ingredients

6 Tablespoons shortening
1/4 cup panela or brown sugar, unpacked

1/4 cup granulated sugar

1/2 cup water
2 Tablespoons molasses

1 tablespoon golden syrup

1 tablespoon Sesame Seed paste (Tahini)
1 1/2 cups uncooked Scottish oatmeal

1/2 cup Sesame Seeds

1/2 cup flax meal

1/2 cup durum atta flour
¼ teaspoon salt

1 teaspoon baking powder
1 teaspoon vanilla
Method
1. Preheat oven to 350° F. Mix together all the dry ingredients
2. Melt shortening, and mix in the Tahini paste. Set aside. Add the sugar, and salt to the water and gently warm, stirring constantly until the sugar is dissolved. Add the golden syrup, molasses and vanilla, and allow this mixture to cool slightly. 
3. Add wet ingredients to dry ingredients and mix well to form a dough.
4. Spread mixture evenly in 9 x 13 inch pan, lined with parchment paper. Make sure to cut the parchment paper larger than the baking pan so that the edges overhang.  Flatten using your hands and spread evenly using a wet spatula so that the mixture forms a slab (tiling skills come in useful here as it's almost like spreading thin set concrete for tiling).
5. Bake for 20 minutes. While warm, cut into 24 square pieces.

Allow to cool for 20 minutes. Lower oven temperature to 250 degrees Fahrenheit, and transfer the cookies to a baking sheet by lifting the parchment paper. Separate all the pieces and bake for another 1 1/2 hours until golden brown. Allow to cool completely before storing in an air tight container.