Date Shortbread Fingers

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Date Shortbread Fingers 2

When I was back in the mother country, I was hoping that my love of minimalism might be infectious and that mum would be inspired to let some things go. With some nagging, ooops, I mean encouragement, we made great inroads in the garage, the shed and the closets. I have to admit that letting go of stuff is so liberating, especially when it’s not your own!

When it comes to books, our family roles are reversed. My mum is already a minimalist with a small but perfectly formed shelf of fiction and recipe books and I have an out of control cookbook addiction. It would seem that I inherited my love for Mary Berry from my mum who has almost all of her books, although now I should use the past tense, had because in the spirit of love and minimalism, I offered to take one for the team and some of Mary’s books off mum’s hands. I’m so pleased she agreed!

Back in Sydney, no sooner had I unpacked my bag, propped my eyes open with a couple of matchsticks and had a cup of strong coffee, then I got my bake on. These date fingers are so simple and quick to make, and so yummy, I was taste testing them within hours of touching down in Sydney! They were such a big hit, that I’ve been making them ever since.

I love that these are egg free, and so versatile. You can pimp them up with any other dried fruit, (I think cranberries or raisins would go well,) and add some lemon or orange zest for a bit of zing. They go great in a lunchbox with a crisp, eating apple and also pair up well with a cuppa. I like to cut mine in fingers but they taste just as delicious cut into squares.

Now tell me, are you in touch with your inner minimalist? Is Mary Berry your kitchen hero too? And what’s the first thing you do when you arrive home after a long trip?

Makes 16 fingers

Ingredients

275g plain flour

1 teaspoon baking powder

175g unsalted  butter, chilled, chopped into small pieces

100g brown sugar

100g stoned dates, chopped

Date Shortbread Fingers 3

How to – Traditional

      1. Preheat oven to 180C or 160C fan-forced and lightly grease and line a shallow 27.5cm x 11.5cm pan.
      2. Place the flour, baking powder and butter in a medium bowl and rub in the butter.
      3. Stir in the sugar and dates and knead the mixture until well combined.
      4. Press the mixture into the tin, ensuring it is spread evenly.
      5. Bake for about 30 minutes until firm to the touch and golden brown round the edges.
      6.  Cut into 16 fingers and leave to cool in the tin. If you like, dust the fingers with a little caster sugar before serving.

    Date Shortbread Fingers 1

How to – Thermomix

    1. Preheat oven to 180C or 160C fan-forced and lightly grease and line a shallow 27.5cm x 11.5cm pan.
    2. Add the flour, baking powder and butter to the TM bowl and mix for 5 seconds on speed 6. 
    3. Add the sugar and chopped dates. Set the dial to the closed lid position and knead on interval speed for 1 minute.
    4. Check that the mixture is well combined and then press into the tin, ensuring it is spread evenly.
    5. Bake for about 30 minutes until firm to the touch and golden brown round the edges.
    6.  Cut into 16 fingers and leave to cool in the tin. If you like, dust the fingers with a little caster sugar before serving.

Other info

Preparation Time: 5 minutes  Cooking time: 30 minutes

TIP! Save time and chop the dates in the Thermomix. Blitz for a couple of seconds on Turbo.