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.

1 hour

Prep Time

(0)

Ingredients

Filling:

1 cup dates, chopped
1 cup water
1 Tbsp Chelsea brown sugar
1 tsp butter
2 tsp cocoa
¼ tsp vanilla essence

Base:

125g butter
½ cup Chelsea white sugar
1 egg
1¾ cups Edmonds Standard Grade Flour
1 tsp Edmonds Baking Powder

Method

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.
Preheat the oven to 180˚C. Lightly grease a 20cm square cake tin and line the base and two sides with baking paper.
Cream the butter and sugar until light and fluffy then add the egg and beat well.
Sift together the flour and baking powder and mix in well.
Press half of the dough into the base of the prepared tin and spread with the cooled date mixture.
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.
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.

Caramel Date Fingers

Filling:

Base:

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