Name: Date slice
Cook time: 85 min
Total time: 85 min
Ingredients: 1 1/2 cup (225g) plain flour; 1 1/4 cup (185g) self-raising flour; 150 gram butter, chopped coarsely; 1 tablespoon honey; 1 egg; 1/3 cup (80ml) milk, approximately; 1 tablespoon white sugar; 3 1/2 cup (500g) dried seeded dates, chopped coarsely; 3/4 cup (180ml) water; 2 tablespoon finely grated lemon rind; 2 tablespoon lemon juice

Date slice

This recipe is simple and oh so sweet, but the best part? It uses less refined sugar, and instead opts for the delicious natural sweeteners of dates and honey. Bonus!

Makes 24 Item

Cook

1H 25M

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Ingredients

1 1/2 cup (225g) plain flour

1 1/4 cup (185g) self-raising flour

150 gram butter, chopped coarsely

1 tablespoon honey

1 egg

1/3 cup (80ml) milk, approximately

1 tablespoon white sugar

3 1/2 cup (500g) dried seeded dates, chopped coarsely

3/4 cup (180ml) water

2 tablespoon finely grated lemon rind

2 tablespoon lemon juice

Method

1.Make date filling; cook ingredients in medium saucepan, stirring, about 10 minutes or until thick and smooth. Cool.

2.Grease 20cm x 30cm lamington pan; line base with baking paper, extending paper 5cm over long sides.

3.Sift flours into medium bowl; rub in butter using fingertips. Stir in honey, egg and enough milk to make a firm dough. Knead on floured surface until smooth. Enclose with plastic wrap; refrigerate 30 minutes.

4.Preheat oven to 200°C/180°C fan-forced.

5.Divide dough in half. Roll one half large enough to cover base of pan; spread filling over dough. Roll remaining dough large enough to cover filling. Brush with a little milk; sprinkle with sugar. Bake about 20 minutes; cool in pan before cutting.

This recipe works just as well with prunes instead of dates – or a combination of both dates and prunes would also be good.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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