Here’s my next original recipe for my monthly column for the Sydney Harbour Foreshore Authority for The Rocks Markets, a luscious baking recipe : Date Coffee Lemon Slice. Enjoy!
Date Coffee Lemon Slice
1 ½ cups dates, chopped
1 cup (brewed or plunged) coffee
1 teaspoon finely sliced lemon rind (white pith removed)
125g (4oz) butter
1/2 cup castor sugar
1 ½ cup plain flour
½ cup self raising flour
1 tablespoon milk
1 tablespoon raw sugar
Grease a 23cm (9″) square cake pan.
Combine dates, coffee and rind in a saucepan. Slowly heat just under boiling, uncovered for about 10 minutes or so, stirring occasionally, until all liquid has been absorbed; cool.
Beat softened butter, castor sugar and eggs in a small bowl with an electric mixer until well combined. Stir in sifted flours; press mixture together.
Roll 2/3 of dough between sheets of greaseproof paper until large enough to cover base of pan. Spread filling over base. Roll remaining dough between sheets of greaseproof paper until 3mm (1/8″) in thickness. Cut dough into 2cm (3/4″) wide strips. Arrange a lattice pattern over the filling.
Brush top of slice with milk, and sprinkle with the raw sugar.
Cook in a moderately hot oven 190C (375F) for 20 minutes. Reduce heat to moderate oven 180C (350F) and cook for a further 15 minutes, or until golden brown. Cool in the pan before cutting.