Wednesday, November 22, 2017

Caramel Date Fingers

Posted On : March 25,2015

Preparation Time:
20 minutes

Portion: 20x30cm tray

Recipe by: Olivier Vincenot, Corporate Chef, Foodhall.

- 1 cup plain flour or 125 gram
- 1 teaspoon baking powder
- 1 cup brown sugar or 200 gram, firmly packed
- 1 cup desiccated coconut or 75 gram
- ½ cup butter, melted or 125 gram

For the topping:
- 1 tin  Condensed Milk or 397 gr
- 1 tablespoon butter, softened or 20 gr 
- 1 cup date, dried or 150 gr, chopped
- 1 tablespoons golden syrup or 25 gr
- 1/3 cup pistachio nut or 50 gr, chopped

 Combine flour, baking powder, sugar and coconut in a large bowl.
 Stir the mixture in melted butter.
 Press into the base of a greased and lined 20cm × 30cm baking tin. Cook in a preheated 180 °C oven for 15 minutes or until firm.
 To prepare the topping, place the condensed milk, butter, dates and golden syrup in a small heavy based saucepan. Cook gently; stir constantly until mixture turns golden brown.
 Spread topping over base, sprinkle the pistachio nuts and return the baking tin to the oven for 10 minutes more, until golden. Cool in the tin before cutting it in desired shape.