Date Slice
Morning tea any one? 
DATE SLICE please!
A simple shortcake with a delicious date filling.
FILLING
1 cup dates chopped
1 cup water
1 Tbsp brown sugar
1 tsp butter
2 tsp cocoa
¼ tsp vanilla essence
BASE
125g butter
½ cup sugar
1 egg
1 ¾ cups self-raising flour
1)Put the dates into a saucepan with the water, brown sugar, butter and cocoa. Cook gently over a low heat, stirring constantly until the mixture is smooth and paste-like. Add the vanilla essence and set aside to cool
2) Preheat the oven to 180 degrees Celsius. Lightly grease a 20cm square cake tin and line the base with baking paper.
3) cream the butter and sugar until light and fluffy and then add the egg and beat well
4) Sift the flour into wet mixture and mix well.
5) Press half the dough into the base of the prepared tin and spread with the cooled date mixture
6) Pat or roll out the remaining dough on a piece of greaseproof paper. Flip it onto the date mixture and press down lightly.
7) Bake for 30 minutes until lightly browned. Cool in tin and then dust with icing sugar. Lift out of tin and then cut into fingers.
ENJOY x
DATE SLICE please!A simple shortcake with a delicious date filling.
FILLING
1 cup dates chopped
1 cup water
1 Tbsp brown sugar
1 tsp butter
2 tsp cocoa
¼ tsp vanilla essence
BASE
125g butter
½ cup sugar
1 egg
1 ¾ cups self-raising flour
1)Put the dates into a saucepan with the water, brown sugar, butter and cocoa. Cook gently over a low heat, stirring constantly until the mixture is smooth and paste-like. Add the vanilla essence and set aside to cool
2) Preheat the oven to 180 degrees Celsius. Lightly grease a 20cm square cake tin and line the base with baking paper.
3) cream the butter and sugar until light and fluffy and then add the egg and beat well
4) Sift the flour into wet mixture and mix well.
5) Press half the dough into the base of the prepared tin and spread with the cooled date mixture
6) Pat or roll out the remaining dough on a piece of greaseproof paper. Flip it onto the date mixture and press down lightly.
7) Bake for 30 minutes until lightly browned. Cool in tin and then dust with icing sugar. Lift out of tin and then cut into fingers.
ENJOY x
