DATE AND WALNUT FUDGE SLICE
Perfect to have with a cup of espresso or as a mid-afternoon pick-me-up, our Date and Walnut Fudge Slice may not win a beauty contest but it sure tastes good.
It’s sweet and nutty with a fudgy centre and crisp top. What more does one need? Well, maybe another piece please.
Caren
DATE AND WALNUT FUDGE SLICE
Makes 20-24 pieces
125 gm unsalted butter
220 gm brown sugar
1 egg
150 gm Revenge Gluten-free Plain Flour
2 teaspoons gluten-free baking powder
½ teaspoon ground cardamom
200 gm pitted, fresh Medjool dates, chopped
50 gm walnut pieces, chopped
Preheat oven to 180°C. Grease and line a 25 x 18cm shallow tin.
Place the butter and sugar in a saucepan over medium heat and stir until very well combined. Pour into a larger bowl and set aside for 30 minutes to cool.
When cool, beat in the egg then the flour, baking powder and cardamom. Mix well before folding in the dates and walnuts.
Spoon into the tin, smooth the top and bake for 25 minutes. Allow to cool before cutting. Store in an airtight container.