Date & Nut Fingers
250 g Safari Pitted Dates, chopped
50 g Safari Pecan Nuts, chopped
60 ml sugar
125 ml cold water
250 ml butter
125 ml sugar
625 ml cake flour
2.5 ml salt
625 ml Bokomo oats
5 ml Moir’s bicarbonate of soda
125 ml warm water
Boil the ingredients for the filling together for approximately 3 – 5 minutes or until they becomes like a paste. Leave to cool.
Cream the butter and sugar until light and creamy. Add the flour, salt and oats. Dissolve the bicarbonate of soda in the water and add. Knead until well combined. On a floured surface, roll the dough out to a thickness of 6 mm and cut into 2 equal sized parts.
Spread the filling on the one half and place the other half on top. Cut into fingers 1.5 by 6 cm and place on a greased baking sheet.
Bake in a preheated oven at 200° C for 10 - 15 minutes.
Dust with icing sugar before serving.
Makes ±30 fingers