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    Home » Recipes » Slices

    Chinese Chews

    Published: Aug 10, 2022 · Modified: Jun 24, 2023 by Libby Hakim · 10 Comments

    Jump to Recipe Print Recipe

    This Chinese Chews recipe is one that isn't so popular these days. But ask anyone over a certain age and they might just have fond memories of it being one of their mum's or grandmother's signature treats.

    And it would be hard to forget this slice if you've been lucky enough to enjoy it. It's filled with dates and walnuts (yum!) but it's the texture that takes it to another level – moist and chewy at the centre with a sweet, crackly top.

    Jump to:
    • Where in the world is this recipe from?
    • Making Chinese Chews
    • Chinese Chews

    Where in the world is this recipe from?

    This recipe was popular in Australia, the UK and US during the early 1900s.

    The Chinese in Chinese Chews is a bit of a mystery. Some have wondered whether it's because two key ingredients – dates and walnuts – were considered "Eastern" flavours in years gone by.

    Perhaps it makes more sense to call this recipe "Date and Walnut Squares" or something similar.

    But, whatever the reason, Chinese Chews (or variations like Chinese Chew Slice, Chinese Chew Bars) is the name of this absolutely divine slice.

    The recipe I've used here was inspired by those published in Australian newspapers from the 1930s to the 1950s.

    Recipes from Launceston's Examiner, June 1939 (top), Bourke's Western Herald, June 1939 (middle)and the Brisbane Telegraph, December 1951 (bottom).

    A little digging on the internet revealed that the earliest published record of Chinese Chews appears to be that published in a 1917 issue of Good Housekeeping magazine in the US – as sent in by a Mrs Platt from North Bend, Oregon.

    Anyway, enough history and wondering how this slice got its name.

    Let's fast forward and whip up a batch right now! And I assure you that you won't be sorry. This recipe is straightforward and the result is amazing.

    As always, home cooks really knew what they were doing back in the early 1900s.

    Making Chinese Chews

    To make this slice, you'll need a slice tin (approx 28 x 18cm) lined with baking paper and a sifter for the dry ingredients.

    You'll also need:

    • eggs
    • caster sugar (called super fine or bakers sugar in the US – and note also you can substitute brown sugar)
    • 1 cup dates (or use ¾ cup dates and ¼ cup crystallised ginger)
    • 1 cup walnuts (or substitute with other nuts such as pecans)
    • plain flour (all-purpose flour)
    • baking powder
    • pinch salt
    • vanilla extract
    • butter, melted.

    See the recipe card at the end of the post for all ingredients and quantities.

    The method

    Start by beating the eggs on med-high for 5 minutes or until pale coloured and fluffy.

    Next, add the sugar slowly while beating on low speed. Once all the sugar is added, beat on med-high speed again for one minute.

    Mix in the dates and walnuts. Make sure you've chopped them finely.

    Sift the flour, baking powder and salt and fold into the mixture before adding the butter and vanilla extract and then stirring to combine.

    Pour the mixture into the slice tin. It will be thick-ish and a little sticky, so you'll need to use a spatula to spread it out evenly in tin.

    Bake for 25-30 minutes or until a golden-brown colour and firm to touch (it forms a crust at top).

    Allow to cool to a warm temperature in the tin, then remove using the overhanging baking paper.

    Cut into small pieces, squares, bars – whatever suits you – using a sharp knife and allow to cool completely on a cooling rack.

    Store your slice in an airtight container at room temperature for up to one week.

    For more old-fashioned slice recipes, browse the Cooking with Nana Ling Slice collection.

    And if you love dates, try the Sticky Date Pudding or Date and Walnut Slice.

    chinese chews

    Chinese Chews

    Libby Hakim
    An old English recipe with a chewy centre and sweet, crackly top.
    5 from 6 votes
    Prevent your screen from going dark
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    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 24 squares
    Calories 110 kcal

    Equipment

    • slice tin (28 x 18cm)

    Ingredients
      

    • 2 eggs
    • 1 cup caster sugar
    • 1 cup dates, finely chopped
    • 1 cup walnuts, roughly chopped
    • ¾ cup plain flour
    • ½ teaspoon baking powder
    • pinch salt
    • 1 teaspoon vanilla extract
    • 30 grams butter, melted

    Instructions
     

    • Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
    • Pre-heat oven to moderate (180 degrees celsius, fan-forced).
    • Beat the eggs on med-high for 5 minutes or until pale coloured and fluffy.
    • Add the sugar slowly while beating on low speed. Once added, beat on med-high speed again for one minute.
    • Mix in the dates and walnuts.
    • Sift the flour, baking powder and salt and fold into the mixture.
    • Add the butter and vanilla extract and stir to combine.
    • Pour mixture into slice tin and use a spatula to spread out evenly in tin.
    • Bake for 25-30 minutes or until a golden-brown colour and firm to touch.
    • Allow to cool to a warm temperature in the tin, then remove using the overhanging baking paper. Cut into squares and allow to cool completely on a cooling rack.

    Nutrition

    Calories: 110kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 16mgSodium: 14mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 53IUVitamin C: 0.1mgCalcium: 14mgIron: 0.5mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Sue

      February 05, 2025 at 2:08 pm

      Thanks for reviving memories, my mother in law used to cook this for the shearers on the farm. Very popular it was too!

      Reply
      • Libby Hakim

        February 05, 2025 at 8:29 pm

        I can imagine how popular it was! Thanks for sharing the memories 🙂

        Reply
    2. Di

      July 10, 2024 at 5:10 pm

      5 stars
      This evokes memories of my childhood.Friday afternoon chines chews. Thank you for the memories and recipe, I'm not waiting until Friday

      Reply
      • Libby Hakim

        July 10, 2024 at 7:31 pm

        I'm so pleased - enjoy the recipe, the memories and the sweet treats 🩷 Thanks for stopping by, Di xx

        Reply
    3. Sarah Brimble

      June 24, 2023 at 12:57 am

      Hi Libby!
      I'm a Brit living in the US and I just wanted to let you know that Confectioners Sugar is not Caster Sugar in USA! Confectioners Sugar is the equivalent of Icing Sugar! You can't really get Caster Sugar! I've seen 'extra fine' Granulated Sugar and more recently I've seen Bakers Sugar which is close enough to Caster Sugar as a replacement! Also wanted to say that I've recently found your website with all these delicious recipes and a lot of bakes from my childhood! I'm so looking forward to getting stuck into these and start baking again! Thankyou for such a great selection! Have a great rest of your day!

      Reply
      • Libby Hakim

        June 24, 2023 at 9:20 pm

        Hi Sarah - oh, thank you so much for pointing that out. I'll update the post. I might send you an email with a link to my post about using Aussie recipes intended for US based readers - hope you don't mind 🙂

        Reply
    4. Alice

      August 24, 2022 at 7:25 pm

      5 stars
      This is a wonderful recipe. I have made it twice, we love it. So easy and so delicious.

      Reply
      • Libby Hakim

        August 25, 2022 at 8:54 pm

        Isn't it great! So easy and terribly addictive. Enjoy x

        Reply
    5. Kim Farrell

      August 13, 2022 at 8:29 pm

      Make on Sunday Libby
      Need eggs have every thing else.
      Rate later when taste test on kids next door
      Ciao for now
      Kim (Adelaide)

      Reply
      • Libby Hakim

        August 15, 2022 at 9:04 pm

        I'm sure you'll love it, Kim - let me know 🙂

        Reply
    5 from 6 votes (4 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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