AI-generated image
Healthy date slice
Wholemeal pastry filled with lemony dates and nuts. Makes 25
Wholemeal pastry sweetened only with honey, sandwiching a thick filling of dates, lemon and mixed nuts. Glazed with milk and sprinkled with sugar, it is like a home-made fig roll in slice form.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the pastry
For the filling
For the topping
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/10 doneStep 1: Mix both flours (6 ½ oz wholemeal flour and 5 ½ oz wholemeal self-raising flour) with the ½ tsp bicarbonate of soda and rub in the 5 ½ oz butter.
Step 2: Add the 1 tbsp honey and enough ½ cup milk to make the dough cling together without sticking to your palms.
Step 3: Knead gently on a lightly floured surface until smooth.
Step 4: Divide into two equal portions and roll each out into a 19 × 29 cm rectangle. Cover with cling film and freeze for 30 minutes.
30 minStep 5: Meanwhile, put the 1 ⅛ lb dates, 2 tbsp butter, 2 tbsp lemon rind, 2 tbsp lemon juice, ¼ cup water and 7 oz mixed nuts in a saucepan and cook, stirring constantly, until thick and smooth. Cool.
8 minStep 6: Heat the oven to 350°F (300°F fan). Grease a 19 × 29 cm baking tray and lay one rectangle of dough in the bottom.
Step 7: Spread the filling over it and cover with the second rectangle.
Step 8: Brush the top with 1 tbsp milk and sprinkle with 1 tbsp sugar.
Step 9: Bake for about 25 minutes or until light brown.
25 minStep 10: Cool in the tray before cutting into slices. Store in an air-tight container.
Nutrition per serving
- Calories
- 435 kcal
- Protein
- 8 g
- Carbs
- 58 g
- Fat
- 22 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does healthy date slice take?
- About 75 minutes in total: 50 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of wholemeal self-raising flour?
- Plain flour + 2 tsp baking powder per 150g (1 cup).
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
American
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Tarte au sucre lilloise
In Lille and across the Nord, a sugar tart is not pastry at all but a flat round of soft brioche dough, dimpled and covered with brown cassonade sugar, butter and a little egg and cream, which bakes into a sticky, caramelised top over a fluffy base. Families buy it from the boulangerie for Sunday breakfast and goûter, or bake one when guests come for coffee. The Nord's own beet sugar, vergeoise, gives it a deep, almost molasses flavour; soft dark brown sugar is the closest swap. Chef's tip: press deep dimples into the risen dough with your fingertips before adding the topping; the sugar and cream collect in them and bake into little pools of caramel.
French