When flicking though an old Australian Women’s Weekly cookbook, I came across a recipe for Date Roll that I used to bake a long time ago. Date recipes are always a favourite – they are tasty without being too sweet. I love the shape of a date roll, as it slices up nicely and it perfect to eat spread with some butter. Date Roll can be sliced and frozen, and is a great addition to a lunch box.
1 cup chopped dates
60 g (4 tablespoons) butter
1 cup brown sugar, firmly packed
3/4 cup water
1/2 teaspoon bicarb soda
1 egg. lightly beaten
1 cup self raising flour
1/2 cup plain (all purpose) flour
Combine dates, butter, sugar, and water in pan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, remove from heat. Transfer mixture to a large bowl. Cool to room temperature.
Grease two nut roll tines. Stir soda, and egg into date mixture, then sifted flours. Spoon mixture evenly into tins. Bake in moderate oven for 45-50 minutes (175 deg C/350 deg F). Stand rolls in tins with lids on for 10 minutes. Remove lids and turn onto wire rack to cool.
Adapted from Cakes and Slices Cookbook. Australian Women’s Weekly, 1991.
Date Roll is an old fashioned favourite. Hope you enjoy it as much as we do.