Date and Walnut Slice
An old fashioned Date and Walnut slice recipe. An Aussie favourite with a delicious Arabic twist.
Servings: 36 pieces
Calories: 153kcal
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.
Nutrition
Calories: 153kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 88mg | Potassium: 94mg | Fiber: 1g | Sugar: 12g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.8mg