food for a restless mind

Caramel Date Fingers

Since the success of my date loaf I have been on the lookout for other yummy date recipes. The other day I was in the mood to bake, but the internet was down so rather than trying one of my many bookmarked recipes, I riffled through our collection of cookbooks, feeling uninspired, until I found this recipe for caramel date fingers in our Edmonds Cookbook.

These caramel date fingers are a little bit fiddly, but ultimately easy to make. First up, roughly chop your dates. The smaller you chop them the smoother your filling will be, and it will probably cook faster too. I was too impatient to chop mine finely and it still turned out great so don’t worry too much. Put the dates in a small pot with the water, brown sugar, butter, and cocoa. Stir everything together, then cook over a low heat until it reaches a paste-like consistency.

food for a restless mind

As you can see I left mine slightly chunky

Take it off the heat, and stir in the vanilla. Set the mixture aside to cool while you work on the base. Preheat your oven to 180°C. Cut your butter into chunks then put it into a medium-sized bowl with the sugar. Cream the butter and sugar until ‘light and fluffy’.

food for a restless mind

Add the egg to the butter and sugar mixture and beat until completely combined. Sift the flour and baking powder together, then mix it into the butter/sugar/egg mixture. It should form a crumbly dough.

food for a restless mind

Divide the mixture roughly in half. Spoon one half into the bottom of a twenty centimeter square baking dish, and press it down to form a relatively smooth base.

food for a restless mind

The caramel date filling should be cool by now, so spread an even layer of the date mixture over the base. Now this is the slightly fiddly bit (for me anyway). Tip the rest of the base mixture onto a piece of waxed baking paper. Now roll or press the mixture out into a twenty centimeter square.

food for a restless mind

it doesn’t have to be perfect

Now carefully place the rolled out dough on top of the filling. Bake in the preheated oven for thirty minutes or until lightly browned. When it’s done carefully cut it into fingers, then enjoy. They are excellent warm, but are still great after a night or two in the fridge. I served mine with a drizzle of cream, and a cup of tea.

food for a restless mind

Ingredients

Filling

  • 1 cup of dates, chopped
  • 1 cup of water
  • 1 tbsp of brown sugar
  • 1 tsp of butter
  • 2 tsp of cocoa
  • 1/2 tsp of vanilla essence

Base

  • 125g of butter
  • 1/2 cup of sugar
  • 1 egg
  • 13/4 cups of plain flour
  • 1 tsp of baking powder

Method

  1. Roughly chop your dates. The smaller you chop them the smoother your filling will be, and it will probably cook faster too. I was too impatient to chop mine finely and it still turned out great so don’t worry too much.
  2. Put the dates in a small pot with the water, brown sugar, butter, and cocoa. Stir everything together, then cook over a low heat until it reaches a paste-like consistency.
  3. Take it off the heat, and stir in the vanilla. Set the mixture aside to cool while you work on the base.
  4. Preheat your oven to 180°C.
  5. Cut your butter into chunks then put it into a medium-sized bowl with the sugar. Cream the butter and sugar until ‘light and fluffy’.
  6. Add the egg to the butter and sugar mixture and beat until completely combined.
  7. Sift the flour and baking powder together, then mix it into the butter/sugar/egg mixture. It should form a crumbly dough.
  8. Divide the mixture roughly in half. Spoon one half into the bottom of a twenty centimeter square baking dish, and press it down to form a relatively smooth base.
  9. Spread an even layer of the date mixture over the base.
  10. Tip the rest of the base mixture onto a piece of waxed baking paper. Now roll or press the mixture out into a twenty centimeter square.
  11. Place the rolled out dough on top of the filling.
  12. Bake in the preheated oven for thirty minutes or until lightly browned. When it’s done carefully cut it into fingers, then enjoy.
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