This is my first attempt at using rapadura sugar in a recipe. The flavour is certainly much nicer than normal white sugar (it reminded me of eating bonfire toffee on Guy Fawkes Night). The slice freezes well and is great for school lunch boxes or a treat with a cup of tea.
- 220g whole pitted dates
- 200g/ 200ml hot tap water
- 180g butter, chopped into chunks
- 130g rapadura sugar + 1 tablespoon to sprinkle on top before baking.
- 210g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp cinnamon
- 130g rolled oats
1. Preheat the oven to 180C. Line a lamington tin with baking paper.
2. Add the dates and the hot water to the jug. Cook at Sp1, 90C for 5 min.
3. Scrape the date mixture into a separate jug, and wash the jug.
4. Blitz the rapadura sugar on Sp9 for 40 sec. Add the chopped butter.
5. Warm the butter and sugar on Sp3, 37C for 1:30 min.
6. Add the mixing tool (aka butterfly tool) to the jug. Beat the butter and sugar on Sp3 for 2 min.
7. Add the flour, cinnamon, bicarb and oats. Mix on Sp1 for 10 sec. Open the jug and scrape down the side, and loosen the mixture from the blades with a wooden spoon. Then mix again on Sp1 for 10 sec. Repeat the mix-scrape combination four times in total (ie mix for 40 sec, stopping to stir and scrape every 10 sec.
8. Add half the crumble (about 300g) to the prepared lamington tin. Press it down so the crumble mixture covers the bottom of the tin in a thin layer.
9. Spread the date mixture onto of the crumble base.
10. Add the remaining crumble mixture and press it down firmly on top of the date layer. Sprinkle one tablespoon of sugar on the top for extra crunch.
11. Bake for 25-30 min until top is lightly browned. Leave to cool in the pan before slicing.