Frosted date bars

Frosted date bars

By
From
Baking
Makes
24
Photographer
Vanessa Levis

These nutty, economical fruit bars stay moist for a good time. Make them two or three weeks ahead if you like, but don’t roll them in the icing sugar until you are about to serve them.

Ingredients

Quantity Ingredient
3/4 cup evaporated milk
1 cup chopped dates
150g self-raising flour
1/2 teaspoon salt
125g butter, softened
110g caster sugar
1 egg, beaten
1 teaspoon vanilla essence
1/2 cup chopped walnuts
sifted icing sugar

Method

  1. Preheat the oven to 180°C. Grease a 23 cm square cake tin.
  2. Heat the evaporated milk in a small saucepan until small bubbles appear at edge of the pan. Pour over the dates in a bowl and allow to cool.
  3. Sift the flour and salt together. Using an electric mixer, cream the butter with the sugar until light and fluffy. Add the egg and vanilla and beat well. Fold in the sifted flour alternately with the milk and date mixture. Stir in the nuts. Spoon the mixture into the prepared tin.
  4. Bake for 30–35 minutes or until a skewer inserted into the centre comes out almost clean. Turn out and transfer to wire racks to cool. Cut into bars and toss in icing sugar.
Tags:
baking
bakery
margaret
fulton
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