Classic Caramel Date Slice Recipe (2024)

• ▢ 125 grams butter
• ▢ 125 grams caster sugar
• ▢ 1 egg
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup self raising flour
• ▢ ¾ cup chopped medjool dates approximately 15 dates
• ▢ ½ teaspoon salt

• Pre-heat your oven to 180 degrees celsius.

• Line an 18 x 28cm slice tin with baking paper and set aside until needed.

• Cut the butter into cubes and place it into a large saucepan (you want it to be big enough to hold all of your ingredients) which has been heated over a medium heat. Add the caster sugar and stir continuoulsy for 4 - 5 minutes or until the mixture begins to bubble rapidly and has turned a lovely golden brown colour. Remove from the stove and allow to cool for 5 minutes.

• Place the egg into a cup and gently beat with a fork. Add the vanilla extract and stir before pouring into your saucepan and stir to combine.

• Working quickly, add the self raising flour, salt and chopped dates. Stir to combine.

• Transfer the mixture to your prepared baking tin and place into your preheated oven to cook for 20 - 25 minutes or until golden on top and cooked through when tested with a skewer.

• Carefully remove the baking tin from the oven and allow it to cool for 5 minutes before carefully slicing into fingers while the slice is still hot.

• Once the slice has completely cooled, remove from the tin and enjoy.

Thermomix Instructions

• Pre-heat your oven to 180 degrees celsius and line an 18 x 28cm slice tin with baking paper.

• Place the butter and caster sugar into your Thermomiw bowl and cook for 4 minutes, 80 degrees, speed 2.

• Add the dates which have had the pip removed and mix 2 - 3 times using the 1 sec turbo function until chopped to your liking.

• Scrape down the sides of your Thermomix bowl and add the egg, vanilla extract, self raising flour and salt. Mix for 10 seconds, speed 4, REVERSE to combine.

• Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4 on REVERSE.

• Transfer the mixture to your prepared baking tin and place into your preheated oven to cook for 20 - 25 minutes or until golden on top and cooked through when tested with a skewer.

• Carefully remove the baking tin from the oven and allow it to cool for 5 minutes before carefully slicing into fingers while the slice is still hot.

• Once the slice has completely cooled, remove from the tin and enjoy.

You can use pitted dates in this recipe instead of Medjool Dates.

It's important to cook the butter and sugar until the sugar has dissolved and the mixture has turned a lovely 'caramel' colour.

This slice is best stored in an airtight container in the pantry for up to one week.