Caramel Date Fingers

A simple shortcake with a delicious baked-in date filling. You could replace the dates with prunes, dried apricots or raisins, or a mixture of fruit if you wish.

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Tips Photo credit: Timeless Edmonds
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Prep Time: 1 hour Servings: Makes 24
  • 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

    1¾ cups Edmonds standard flour

    1 tsp Edmonds baking powder

  • 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˚C. Lightly grease a 20cm square cake tin and line the base and two sides with baking paper.

  • 3. Cream the butter and sugar until light and fluffy then add the egg and beat well.

  • 4. Sift together the flour and baking powder and mix in well.

  • 5. Press half of 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 or baking paper. Flip it onto the date filling and press down lightly.

  • 7. Bake for 30 minutes or until lightly browned. Cool in the tin on a wire rack, dust with icing sugar then turn out of the tin and cut into fingers.

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