1 1/2 cup (150 g) 6 oz plain wholemeal flour
3/4 cup (100 g) 4 oz plain flour (All purpose)
1 tsp (5 ml) ground cinnamon
150 g (6 oz) polyunsaturated margarine
2 tbsp (30 ml) clear honey
175 g (6 oz) stoned (seeded) dates, rinsed and chopped
3 oz (75 g) walnuts, chopped
scant 1/2 (us) cup (100 ml) unsweetened orange juice
1 egg, beaten
3/4 cup (100 g) 4 oz plain flour (All purpose)
1 tsp (5 ml) ground cinnamon
150 g (6 oz) polyunsaturated margarine
2 tbsp (30 ml) clear honey
175 g (6 oz) stoned (seeded) dates, rinsed and chopped
3 oz (75 g) walnuts, chopped
scant 1/2 (us) cup (100 ml) unsweetened orange juice
1 egg, beaten
method
1. Lightly grease a shallow 28 x 18 cm (11 x7 inch) oblong tin and set aside. Place 100 g (4 oz) wholemeal flour with the plain flour and cinnamon in a bowl. Add the margarine and rub in until the mixture resembles fine breadcrumbs.
2. Drizzle the honey into the bowl and mix to form a soft dough. Knead on a lightly floured surface, then press into the prepared tin. Prick the shortbread and bake at 180°C (350°F) mark 4 for 15 minutes.
3. Meanwhile, make the topping. Mix together the remaining wholemeal flour, chopped dates and walnuts. Stir in the orange juice and egg until well mixed.
4. Spread the topping evenly over the shortbread and bake for a further 15 minutes, until the topping is set but still soft. Leave to cool in the tin, then cut into 18 bars and store in an airtight container.
2. Drizzle the honey into the bowl and mix to form a soft dough. Knead on a lightly floured surface, then press into the prepared tin. Prick the shortbread and bake at 180°C (350°F) mark 4 for 15 minutes.
3. Meanwhile, make the topping. Mix together the remaining wholemeal flour, chopped dates and walnuts. Stir in the orange juice and egg until well mixed.
4. Spread the topping evenly over the shortbread and bake for a further 15 minutes, until the topping is set but still soft. Leave to cool in the tin, then cut into 18 bars and store in an airtight container.
serving amount
makes 18
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