Date and walnut rolls

They say when it comes to food, looks do matter. So try this nifty new look when next baking a loaf.
date and walnut rolls
20 Slice
1H 10M



1.Preheat oven to 200°C/180°C fan forced. Grease two 8cm x 19cm nut roll tins; line bases with baking paper. Place tins upright on oven tray.
2.Using wooden spoon, stir butter and the water in medium saucepan over low heat until butter melts. Transfer mixture to large bowl; stir in dates and soda, then sugar, flour, nuts and egg. Spoon mixture into tins; replace lids.
3.Bake rolls, tins standing upright, about 50 minutes. Stand rolls 5 minutes, remove lids (top and bottom); shake tins gently to release rolls onto wire rack to cool.

If you can’t find nut roll tins, make your own from tall 850ml (8cm x 17cm) fruit juice tins. Remove one end from each tin by using a can opener that cuts just below the rims. Wash and dry the tins thoroughly before greasing. Half-fill tins with the mixture then cover the tops with a piece of strong foil (or a double piece if the foil is fine) and secure it with string. Slash a hole in the foil tops to allow the steam to escape during baking.


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