Skip to main content

Date and Walnut Slice



Date and Walnut Slice  ..... a health biscuit, simple  and  easy to make, suitable for a quick bite at breakfast or serve with tea or coffee.






chunky nuts and sweet dates  ...... not to worry about the sugar content, dates are good for health and I've reduced the amount of sugar




the batter in the 8 inch sq. cake tin or you can use a slab tin, before baking
                           






relax and enjoy with a good cup of black, hot coffee   ...........   mmmmm




they do keep well in a cookie jar  ...... I had the last piece after keeping it for a week (experimenting) and it tasted good!   Will definitely make it again for the coming Chinese New Year and this can be considered as a Christmas cookie too.

Recipe for Date and Walnut Slice

Ingredients
  • 4 oz self-raising flour, sifted
  • 4 oz dates, chopped
  • 2 oz walnuts, chopped  (or other kind of nuts of your choice)
  • 2 oz canola oil
  • 2 oz brown sugar
  • 1 egg
  • 1 tsp vanilla
Method
  1. Combine the sifted flour, chopped dates, wlanuts and brown sugar in a mixing bowl.
  2. Make a well in the centre, add in the lightly beaten egg, canola oil and vanilla.  Mix well.
  3. Spoon the mixture into a lightly greased 8 inch sq. tin.  Press lightly.
  4. Bake in preheated oven @ 180 deg C for about 30 mins.  Test with skewer till it comes out clean.
  5. Cut into slices or squares while still hot.  Cool in tin.
  6. Store in a cookie jar when they are completely cooled.
Labels:

Comments

  1. Divina PeDecember 3, 2009 at 8:36 PM

    I'm supposed to make this too but dates are hard to find. They're popular here in the Philippines and we call it "Food for the Gods.". But ours have more butter and sugar. hehe.

    ReplyDelete
  2. Sokehah cheahDecember 3, 2009 at 9:05 PM

    Hi Divina

    I stocked up quite a fair bit of dates when they were available in the supermarket during the Hari Raya season.

    ReplyDelete
  3. Angie's RecipesDecember 3, 2009 at 9:06 PM

    These are definitely my type of confections! Chewy, nutty, rich and nutritious!

    ReplyDelete
  4. Sokehah cheahDecember 3, 2009 at 9:12 PM

    Hi Angie
    Yup, they're chewy, nutty, and most important, easy to make and yet nutritious.

    ReplyDelete
  5. MaryMohDecember 3, 2009 at 10:16 PM

    These look really delicious. A few slices of that with a cup of hot tea now will put a BIG smile on my face.

    ReplyDelete
  6. Elin ChiaDecember 3, 2009 at 11:40 PM

    Wow...nice cookies for Xmas..I love this for sure..haha dates and walnuts are my favourite. Yours looks delish...can eat non stop ya :p

    ReplyDelete
  7. Sokehah cheahDecember 4, 2009 at 12:54 PM

    Hi Mary
    Yes, can imagine you enjoying it with a hot cup of coffee in your cold weather. Brrr!

    Hi Elin
    Yes, healthy, not too sweet, can eat non stop pop especially in front of the TV.

    ReplyDelete
  8. AnonymousDecember 5, 2009 at 3:56 AM

    These sound totally scrumptious with dates, would love them with my coffee!

    ReplyDelete
  9. AnonymousDecember 5, 2009 at 5:53 AM

    Nice hearty and nutty dessert for the winter!

    ReplyDelete
  10. Sokehah cheahDecember 5, 2009 at 8:12 AM

    Hi
    5 Star Foodie
    Yes, they're chewy and nutty, great with coffee.

    experimentalculinarypursuts
    More so with a hot cup of tea or coffee

    ReplyDelete
  11. LauraDecember 6, 2009 at 4:39 AM

    Oh, those would work perfect with a cup of hazelnut coffee ( my favorite)

    ReplyDelete
  12. Sokehah cheahDecember 6, 2009 at 8:02 AM

    Hi Laura
    Yes, very relaxing!

    ReplyDelete
  13. My Little SpaceDecember 12, 2009 at 8:54 PM

    This is such tasty chewy finger food! Love the fact that it's not too sweet.

    ReplyDelete
  14. Sokehah cheahDecember 13, 2009 at 12:13 AM

    Hi
    My Little Space
    It's not too sweet because I reduced the sugar, dates on their own are sweet also.

    ReplyDelete
  15. AnonymousFebruary 23, 2015 at 4:36 AM

    Doesn't say when to add the vanilla
    :/

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe