Date and Coconut Bars
Sorry for the brief hiatus in recipe posting. We were away for the weekend and then I made some cookies to blog about, but they need more tweaking before they are revealed.
This is a real favourite of our family – the reliable, delicious ‘go-to’ recipe. It’s a tasty bar; filling, well-behaved and perfect for lunchboxes and big gaps between meals when you want more than a bite. I have never met anyone who didn’t love it.
This is the half quantity version, because I only had 1 egg. Guess what I’m going to the shops for tomorrow.
So, to the ingredients – I measured the weighed ingredients into cups for you US gals; but I’ll list quantities at the end. Let’s just talk dates for a moment.
It’s obvious to me now, but wasn’t until I tried it, that the stickier the dates, the damper the bars. I used to use those ready chopped dates from the supermarket and the bars were very firm. I had some run of the mill dates in the larder once and chopped them up instead – the texture was much improved. Now, I don’t suggest getting expensive Medjool dates, but ones that you can comfortable bite, as opposed to having to fling to the mercy of your molars would be nice. These are the ones I used:
So let’s get down to business. Put all the dry ingredients, that is, self-raising flour, desiccated coconut, demerara sugar and dates, into a large bowl and mix them
In a saucepan, melt 4oz of butter with 1 tblsp of golden syrup (have a look at the link if you haven’t heard of this, but from what I understand, this is increasingly available in the States). I suppose you could substitute honey if you really can’t find it, but it would significantly alter the flavour. Have a look here,
Once melted, allow it to cool for 5 minutes, then beat in the egg. Add this mixture to the dry ingredients and mix well
Tip the mixture into a 8×8″ square tin that you have lined with foil.
Smooth/spread/press the mixture down evenly and bake in a pre-heated oven at GM3/325F/160C for about 30-35 mins, until risen and golden.
Mmmmmmmm. Never in all my life have I wished more that you could smell this, and I don’t say that lightly.
Allow to cool and then slice into bars, diamonds, squares – whatever moves you.
This recipe freezes really well, so you can always freeze them, then pack into lunchboxes as and when. They’re great for journeys too.
As I said, I normally do double the amount, so go ahead and do that, but put in a 13×9″ foil lined tin and bake for about 40-45 mins.
I really, really wish I’d had 2 eggs. I’m not going to tell anyone else I’ve made these. Shhhhhhhhh!
Date and Coconut Bars
PRINT THIS RECIPE (opens in a new window)
4oz (1 stick) unsalted butter
1 large tblsp golden syrup
1 large egg
5oz (1 cup) dates, chopped
5oz (3/4 cup) demerara sugar
6oz (1 cup) desiccated coconut
4oz (1 mean cup) self-raising flour
Melt the butter and golden syrup together in a small saucepan. Leave aside to cool for 5 minutes then beat in the egg.
Mix all the dry ingredients in a large bowl, then add the egg, butter, syrup mixture and stir well.
Tip the mixture into an 8×8″ square tin, lined with foil. Spread/press mixture down evenly.
Bake at GM3/ 325F/160C for 30-35 mins.
Allow to cool before slicing into bars.
This recipe doubles to fill a 13×9″ tin, baking for 40-45 mins. Freezes very well; simply defrost and serve.
Hi Anna! Can I use regular sugar for this recipe? Also, would the cake bars still be moist if I leave out the dates? I have a few date haters in this house but im working on them lol
Hi Simone! Hmmm. I think I would use half white sugar and half light brown sugar to increase the moistness if you’re losing the dates. Instead of the dates, maybe use sultanas? I also wonder whether if you cut the dates small enough whether they would even notice them… Is that too sneaky?
Hi Anna – we loved this! Quite sweet for this Kiwi family so will try it again in a few weeks with a little less sugar (but not too much!). It was quick and easy and great for lunch boxes.
Thank again!
xx
I think you’re right to adjust the sugar – it is sweet, but whenever I contemplate reducing it, I get shot down by the two males in the household… tut.
It travels well in the lunchboxes doesn’t it? Haven’t made this for ages, so thanks for the reminder! x *waves at NZ*
Hi there – I tend to look for recipes that I can easily make using a dairy free margarine (we’re not great with dairy at all sadly – oh how I miss cheese!) and not all recipes cope with a butter-sub. So far so good with everything I’ve tried of yours! Looking forward to the new kitchen going in nest week so I can have an oven again. Current existing one is sitting in the middle of the lounge and all food is being cooked on the BBQ – thankfully it’s 22C outside at 5pm. Love the start of the summer weather!
Cheers, Kiwi-Kara xx
That is such a coincidence – my Dad has just gone dairy-free because he has a serious lung condition and developed sinusitis on top of it. The effect has been remarkable – his nose is so much more comfortable. I very well might have to pick your brains on some great dairy-free recipes…
Oh the pain of not having a kitchen! Mind you, my sympathy is tempered by my envy at your temperatures. It’s freezing here LOL! Sympathy in bucket-loads for the lack of cheese. That has to hurt. x