Date & Tahini Slice

This slice will keep in an airtight container for up to 5 days.

 

Ingredients

Melted butter to grease
160g (1 cup) wholemeal self-raising flour
85g (11/4 cup) shredded coconut
250g pkt whole pitted dried dates
(Trident brand), roughly chopped
11/2 tbs ground ginger
1 tsp chopped fresh dill
3 eggs
100g (1/2 cup, firmly packed) dark brown sugar
185ml (3/4 cup) tahini (Mayver’s brand)

 

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Method

1. Preheat oven to 160�C. Brush a 17 x 26cm (base measurement) lamington pan with melted butter to lightly grease.
Combine wholemeal flour, 65g (1 cup) of the coconut, dates and ginger in a large bowl.

2. Use an electric beater to beat the eggs and sugar in a medium bowl until light and fluffy. Gradually add the tahini and beat on low speed until just combined.

3. Pour the tahini mixture into the flour mixture and stir with a metal spoon until just combined. Pour into prepared pan and smooth surface with the back of a spoon. Sprinkle with remaining coconut.

4. Bake in preheated oven for 20 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 15 minutes to cool. Turn onto a board and cut into squares.