Ingredients

Filling:

• 1½ cups chopped dates
• 3 tablespoons water
• 2 tablespoons lemon juice

Base:

• 125 g butter
• ¾ cup raw sugar
• 1 egg
• 1 tablespoon golden syrup
• 1 teaspoon vanilla essence
• 1 cup Champion wholemeal flour
• 1 teaspoon Edmonds baking powder
• ½ teaspoon salt
• 1 cup Fleming’s rolled oats
• 1 cup coconut
• Lemon Icing (page 77)

Instructions

Filling:
Put dates, water and lemon juice in a small saucepan. Cook over a low heat until dates are soft. Cool.

Base:
Cream butter and sugar together until light and fluffy. Add egg and golden syrup. Beat well. Add vanilla, wholemeal flour, baking powder, salt, oats and coconut to creamed mixture. Mix well. Divide dough into two equal portions. Press out one portion thinly over the base of a greased 20 x 30 cm sponge roll tin. Spread cold filling over this. Dot small pieces of dough over filling and carefully spread it together to form a top layer. Bake at 180°C for 25 to 30 minutes or until golden brown. When cold ice with Lemon Icing. Cut into fingers.

Makes 36.