MIM’S DATE SLICE

Makes 12 pieces 250g pitted dates, chopped ½ cup caster sugar 1 lemon, rind finely grated, juiced 20g butter shredded lemon rind, to decorate (optional) PASTRY 1½ cups plain flour 1½ teaspoons baking powder 125g butter, softened ½ cup caster sugar 1 egg, beaten 1 tablespoon milk LEMON ICING 2 cups icing sugar mixture, sifted 20g butter, softened 2½ tablespoons lemon juice

Preheat oven to 180°C. Grease a 28cm x 18cm lamington pan, then line base and 2 opposite sides with baking paper, allowing it to overhang. Place dates, caster sugar, lemon rind, lemon juice, butter and 1 tablespoon of water in a saucepan over a medium heat. Cook, stirring constantly, for 4 minutes or until dates are soft and pulpy. Remove from heat. Set aside to cool completely. To make pastry, sift flour and baking powder together into a large bowl. Using an electric mixer, beat butter and caster sugar until pale and creamy. Add egg and milk, and mix with a wooden spoon until well combined. Add flour mixture and mix until just combined (do not overmix). Turn onto a lightly floured work surface and gently knead to bring dough together. Divide dough into 2 equal portions and shape into discs. Wrap discs in plastic wrap and place in refrigerator for 10 minutes to rest. Roll out 1 pastry disc between 2 sheets of baking paper until 3mm thick. Trim pastry to fit base of prepared pan. Line pan with pastry and spread evenly with date mixture. Roll out remaining pastry, trim and place over date mixture. Bake for 20–25 minutes or until lightly golden. Cool in pan. To make lemon icing, place icing sugar, butter and lemon juice in a bowl, and beat with a wooden spoon until smooth. Spoon icing onto slice and use a butter knife dipped in water to spread. Set aside for 30 minutes or until icing has set. Top with shredded lemon rind, if using. Cut into pieces to serve.

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