Matt Preston’s Date and Hazelnut Slice

From Fast, Fresh and Unbelievably Delicious

method Preheat the oven to 170°C. Line a 20 cm × 30 cm lamington tin with baking paper, leaving a bit of overhang on all sides for easy lift-out later. In a food processor, whiz the chopped butter and caster sugar for 30–60 seconds until light and fluffly. Add the flour and pulse to form crumbs, not a ball. Press the crumbs into the base of the lamington tin and chill for 10 minutes. Bake for 20–25 minutes until lightly brown. Cool for 5–10 minutes. Meanwhile, mix the melted butter, brown sugar, maple syrup, vanilla, salt and eggs to combine, then pour over the base. Scatter over the dates, nuts and ginger. Bake for 30–35 minutes, or until set. Leave to cool completely before drizzling the melted chocolate on top. Allow the chocolate to set before cutting.

240 g unsalted butter, chopped, plus 40 g extra, melted and cooled
110 g (1 ⁄2 cup) caster sugar
320 g plain flour
330 g (11 ⁄2 cups) firmly packed brown sugar
125 ml (1 ⁄2 cup) pure maple syrup
2 teaspoons vanilla extract
pinch of salt
2 eggs, lightly beaten
240 g (11 ⁄2 cups) pitted dates, thickly sliced
125 g (1 cup) roughly chopped, toasted hazelnuts
2 tablespoons thinly sliced glazed ginger
80 ml (1 ⁄3 cup) melted dark chocolate, to drizzle