The Australian Women’s Weekly Food Magazine
DATE & WALNUT ROLLS
PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 20
60g butter, chopped
1 cup (250ml) boiling water
1 cup (180g) finely chopped pitted
dried dates
½ teaspoon bicarbonate of soda
1 cup (220g) firmly packed
brown sugar
2 cups (300g) self-raising flour
½ cup (60g) coarsely chopped walnuts 1 egg, beaten lightly butter, extra, to serve
1 Preheat oven to 180°C/160°C fan. Grease two 8cm x 19cm nut roll tins; line bases and lids with baking paper (Step A). Place tins upright on an oven tray.
2 Stir butter and the water in a medium saucepan over low heat until butter melts. Remove from heat; stir in dates and soda, then remaining ingredients. Spoon mixture into tins (Step B); replace lids. 3 Bake rolls for 50 minutes. Stand in tins for 5 minutes; remove bases and lids, shake tins gently to release rolls onto a wire rack to cool (Step C). Serve rolls sliced with extra butter. STEPS
A Using a pastry brush, grease the nut roll tins generously with very soft butter. Place a round of baking paper inside the top and bottom lids.
B Spoon the cake mixture into the tins, filling them to just above halfway. Volume will increase during baking, so don’t overfill.
C When rolls are cooked, remove both lids and shake the tins gently to release the rolls. Cool on a wire rack.