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Charles' Cookbook
| Alphabetical index | Bread | Starters & Sauces | Main courses | Cakes & Puddings |
Date Slices
| Base | ||
|---|---|---|
| 170g | Demerara Sugar | |
| 170g | Butter Or Margarine | |
| Golden Syrup Or Honey | ||
| 225g | Rolled Oats | |
| Filling | ||
| 250g | Chopped Dates | |
| 3t | Golden Syrup Or Honey | |
| 5t | Pineapple Juice | |
| Topping | ||
| 125g | Butter Or Margarine | |
| 95g | (Muscovado) Sugar | |
| 2 | Large Eggs (Beaten) | |
| 250g | Wholemeal Flour |
First make the base: melt the butter and syrup in a pan and then stir in the sugar. Now mix in the oats and press the mixture into a 10 inch greased tin. Mix the filling ingredients together and spread them over the flapjack. Don't worry if there is a little extra juice, put that on as well.
To make the topping, cream the butter and sugar together and then add the beaten egg slowly to keep the mixture creamy. Now fold in the flour to make a stiff and rather dry dough. Put this in a layer on top of the dates, ensuring it seals right up to the edge. Bake for 40-50 minutes in an oven preheated to 190 C.
Last updated:
31-Dec-2005