Date & Ginger Slice

A selection of date and ginger slice sit on a Royal Doulton 'Clare' side plate accompanied by an antique mother of pearl and silver bread knife, a napkin of shadow work and a cup of steaming black tea.

Notes

Today as we reflect on the actions of the past, we remember those who sacrificed and lost and those who survived to battle another day.

In the true spirit of The Anzacs, this Australian slice courtesy of my Mum’s bridge friend, Judy, is made for sharing. A tasty accompaniment to a fiercely played hand.

Date and Ginger not your thing? Never fear and revisit an old favourite here if you prefer to whip up a batch of Anzac bickies today.

Ingredients

1 1/2 cups self-raising flour
1 cup chopped dates
3/4 cup chopped walnuts
1 1/4 cup brown sugar
1/4 cup crystallised ginger
1 1/2 tsp ground ginger
185g butter, melted
1 egg, lightly beaten
icing sugar to serve

Preheat oven to 180C. Grease and line a 20x30cm lamington tray. In a large bowl combine the flour, dates, walnuts, sugar and gingers. Add the melted butter followed by the beaten egg and mix together well. Spread the mixture into the prepared tin and flatten down lightly.

Bake for 20-25min then remove from the oven and set aside to cool in the tin. Turn out of the tin and sift a light dusting of icing sugar over the top. Slice into 5cm squares and serve.

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