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Kathryn’s Caramel Fingers

Kathryn's Caramel Fingers | Border Park Kitchen

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.

Ingredients:

  • 140g (1 cup) wholemeal self-raising flour *
  • 140g (¾ cup) coconut sugar or rapadura
  • 125g (¾ cup) dates
  • 80g (¾ cup) pecans or walnuts
  • 130g butter *
  • 1 tsp vanilla
  • 1 egg, beaten

Instructions:

  1. Preheat oven to 170˚. Line a small lamington tin with baking paper and set aside.
  2. Melt butter. In a large saucepan, melt butter over medium heat.
  3. Chop dates and nuts. In the meantime, roughly chop dates and nuts and set aside.
  4. Add remaining ingredients. Once butter is melted, add remaining ingredients to the saucepan and mix well.
  5. Bake. Pour into prepared tin and bake for 25-30 minutes, or until a skewer inserted comes out clean.
  6. Cool. Cool in the tin, and then cut into fingers to serve.

 

Thermomix:

  1. Preheat oven to 170˚. Line a small lamington tin with baking paper.
  2. Chop dates on turbo x 3. Remove and set aside.
  3. Chop nuts speed 5 for 3 sec. Remove and set aside.
  4. Melt butter 80˚C, speed 4 for 2 mins.
  5. Add flour, sugar, vanilla and egg and mix speed 5 for 15 secs.
  6. Add dates and nuts, and mix on reverse speed 4 for 10 secs.
  7. Bake. Pour into prepared tin and bake for 25-30 minutes, or until a skewer inserted comes out clean.
  8. Cool. Cool in the tin, and then cut into fingers to serve.
Allergy-Friendly:  
  • For gluten-free – use your favourite gluten free self-raising flour blend.
  • For dairy-free – 125g apple puree and 125g melted coconut oil in place of the butter.
  • For nut-free – omit the nuts.
Storage suggestions:  

Store in an airtight container in the pantry for up to 5 days, or freeze for up to 3 months.

Peri’s Tip:  

I like to make a premix of the dry ingredients and store them in an airtight jar (Fido jars are fantastic). This means I can whip up this slice in 30 minutes.

Peri's Recipe Reflections:

You know those legendary recipes that everyone loves?

That whenever you take a plate to a gathering, you’re asked for the recipe? That can be made week after week, and no one complains?

Well, this is one of those.

I have never met a soul who didn’t fall in love with this slice after the first bite.

That’s a big claim, I know. Especially when it sounds like just another slice sweetened with dates and made interesting with a few nuts.

But I promise you, it’s not just another of those slices.

This recipe came from a neighbour named Kathryn when I was growing up in the 1980’s. She and her husband farmed following biodynamic principles, and they lived and ate very simply. You really needed to – to survive the ’82 drought and then the ’83 floods, quickly followed by record high home loan rates.

I’m not exactly sure how my Mum came to get a copy of this recipe, but it’s likely it was shared after Kathryn bought a ‘plate’ to a function. Mostly likely it would have sat alongside numerous other plates of homemade country cooking – sandwiches, bikkies and cakes – on an old wooden trestle table covered with a checked cotton tablecloth. The air would have been filled with the voices of farming women catching up, and the quiet burble of a big metal urn boiling away in the corner.

And so, this recipe is fittingly named in Kathryn’s honour.

A lady who was quiet, and whom we didn’t know very well. But a gentle, generous soul, nonetheless, whose memory lives on because of this slice.

 

Peri x

 

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