This old-fashioned Date and Walnut Slice is a classic Australian afternoon tea treat featuring a soft date filling sandwiched between buttery biscuit layers. Based on a treasured family recipe, it's simple, comforting and perfect with a cup of tea.
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An old fashioned Aussie recipe (with a middle eastern twist)
My sister made a divine date slice with a lemon icing way back when we were both much, much younger. I loved it so much that she re-named it "Libby's Date Slice".
This recipe is one I adapted from one of Nana Ling's handwritten recipes. The date paste in Nana Ling's recipe reminded me a lot of the date filling I use to make Ma'amoul, an Arabic biscuit. So I reinvented Nana Ling's date slice with an Arabic twist.
Ingredient notes
You can find all of the ingredients and ingredient quantities in the recipe card at the end of this post.
All of the ingredients are readily available in Australia. Find rosewater at larger supermarkets or at a middle eastern grocery store. You can find rose petals, for decorating, at specialty spice stores or use rose tea (which you should find at T2 or other specialty tea stores).
How to make date and walnut slice
This recipe is for 36 pieces and requires two slice tins. Halve the recipe if you're not wanting this quantity of slice.
You'll need to prepare the date paste first, using dates, water and vinegar.
While the date paste is cooling, pre-heat the oven, prepare the slice tins and make the slice mixture. The slice mixture is then layered with the date past and chopped walnuts. After baking and cooling, the rosewater fondant is added.
Detailed instructions are in the recipe card at the end of this post.
Storage
Store this slice in an airtight container at room temperature for up to 7 days. You can also freeze it – wrap well and place in an airtight container before freezing for up to 2 months.
More old fashioned slice recipes
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Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Date and Walnut Slice Recipe
Equipment
- 2 slice tins (27 x 7cm)
Ingredients
Slice
- 115 grams butter
- 1 cup caster sugar
- 1 egg
- ½ cup milk
- 1 ½ cups desiccated coconut
- 3 cups plain flour
- 3 teaspoons bicarb soda
- 250 grams pitted dates
- ½ cup water
- 2 teaspoons white vinegar
- 100 grams chopped walnuts
Rosewater fondant
- ½ cup icing sugar
- 2 ½ teaspoons rosewater
- 1 drop pink colouring
- handful dried rose petals (optional for decorating)
Instructions
- Prepare date paste by combining chopped dates, water and vinegar in a saucepan, bringing to the boil and simmering for 5 minutes or until the mixture reaches a paste-like consistency. Set aside.
- Preheat oven to 170 degrees celsius (fan-forced).
- Cream butter and sugar in a stand mixer.
- Add egg and beat again.
- Mix in milk, flour and bicarb soda, and coconut, alternating after adding about ⅓ of each.
- Grease two 27 x 17cm (approx) slice tins.
- Take ⅔ of the mixture and divide evenly between the two slice tins. Press mixture into the bottom of the tins.
- Spread date paste as evenly as possible onto mixture in tins then sprinkle with chopped walnuts.
- Divide the remaining mixture into half and roll out each half with a rolling pin. Carefully place onto the top of the date and walnut layer. Trim around edges so it fits nicely in the tin.
- Pierce top layer with a fork, leaving a 4-5cm gap between piercings.
- Place slice tins in oven and cook slice for 15-20 minutes or until golden on top.
- When cold, combine icing sugar, rosewater and pink colouring and drizzle over slice.
- Cut into squares and remove from tins. Sprinkle with dried rose petals.
Iris Mikhaeil says
hello , it looks delicious , what can I use instead of egg to bind the dough?
Thanks
Libby says
Hi Iris. You could try 1/4 cup apple sauce or 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder. I haven't tried these with this particular recipe, but these are often used as egg substitutes. Good luck! Libby