Date & Walnut Slice Recipe

There’s something undeniably heartwarming about a classic slice, and none deliver quite the comforting, nostalgic goodness of a Date & Walnut Slice. This Aussie favourite is a staple across generations—a chewy, moist, golden-brown tray bake infused with the deep sweetness of simmered dates and the earthy crunch of toasted walnuts.

Simple to make and easy to love, this slice makes an ideal companion for afternoon tea, a wholesome lunchbox treat, or a make-ahead dessert for guests. With the natural caramel notes from dates, brown sugar for richness, and the buttery base to bring it all together, this recipe is timeless in every sense.

Whether you’re baking for a special occasion or just want a familiar sweet with old-school charm, this Date & Walnut Slice is a tried-and-true favourite worth making again and again.

Ingredients: (Makes 12–16 slices)

• 250 g pitted dates, chopped
• 1 tsp bicarbonate of soda
• 250 mL boiling water
• 125 g unsalted butter, softened
• 150 g brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 200 g self-raising flour
• 100 g chopped walnuts
• Pinch of salt

Preparation:

1: Preheat and prepare the tin

Preheat your oven to 180°C (160°C fan-forced). Line a 20 x 30 cm slice pan or a square 20 x 20 cm tin with baking paper, ensuring there’s some overhang on the sides to help lift the slice out later.

2: Soften the dates

Place the chopped dates into a medium bowl. Pour the boiling water over the dates and stir in the bicarbonate of soda. Let this sit for 10 minutes. The soda helps break down the dates and softens them into a rich, sweet mixture—this step is essential for the slice’s iconic texture.

3: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2–3 minutes using an electric mixer. The brown sugar adds a rich molasses flavour that complements the dates perfectly.

4: Add eggs and vanilla

Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract. Don’t worry if the mixture looks a little separated—it will come together once you add the flour.

5: Add the date mixture

Fold the cooled date mixture (including the liquid) into the creamed butter mixture using a spatula or wooden spoon. Stir gently to combine without overmixing.

6: Add flour, salt, and walnuts

Sift in the self-raising flour and add a pinch of salt. Stir until just combined. Fold in the chopped walnuts, distributing them evenly through the batter.

7: Bake

Pour the mixture into your prepared tin and smooth the surface. Bake for 30–35 minutes, or until golden on top and a skewer inserted in the centre comes out clean.

8: Cool and slice

Allow the slice to cool completely in the tin before lifting it out using the baking paper. Once cooled, cut into squares or bars. For a touch of elegance, dust lightly with icing sugar before serving.

Cooking Note:

The date and bicarb soda step is essential. The boiling water breaks down the dates, and the bicarb soda helps soften them and creates a lush, sticky consistency that gives this slice its trademark moistness. Make sure not to skip the soaking time. For best results, chop the dates into small, even pieces to distribute their sweetness evenly through the batter.

Serving Suggestions:

• Serve warm with a scoop of vanilla ice cream or a dollop of thickened cream.
• Enjoy a slice with a flat white, English breakfast tea, or even a hot chai latte.
• Dust with icing sugar for a café-style finish when entertaining.
• Pack into school lunchboxes or slice into mini bars for picnic snacks.

Tips:

• Don’t overbake—you want a moist slice, not a dry cake.
• Lightly toast the walnuts before adding to enhance flavour.
• Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
• Freeze individually wrapped slices for up to 2 months.

Prep Time:

15 minutes

Cooking Time:

35 minutes

Total Time:

50 minutes

Nutritional Information (per slice, based on 16 slices):

• Calories: 210 kcal
• Protein: 3.2 g
• Sodium: 95 mg

Values are approximate and will vary depending on ingredient brands and portion sizes.

FAQs

Q: Can I use Medjool dates instead of regular dried dates?

Yes, Medjool dates work beautifully. They’re naturally soft and sweet. Just reduce the soaking time to 5 minutes, and make sure to pit them.

Q: Can I make this dairy-free?

Yes, replace the butter with dairy-free margarine and ensure all other ingredients are dairy-free.

Q: Can I double the recipe for a larger tray?

Absolutely! Double all ingredients and bake in a lamington pan (about 30 x 20 cm) for the same time or slightly longer. Test with a skewer.

Q: Can I make this recipe ahead of time?

Yes, this slice keeps well. In fact, the flavour often improves the next day as the dates settle in.

Conclusion

A good Date & Walnut Slice is like a warm hug on a plate—rich, moist, and brimming with wholesome flavour. The combination of soft dates, crunchy walnuts, buttery base, and warm sweetness makes this recipe an instant classic in any Aussie kitchen. It’s the kind of slice you make once and immediately want to make again.

Whether served fresh out of the oven or chilled from the fridge, it’s a treat that brings comfort and smiles to any moment. Make it your next go-to slice recipe—you won’t regret it.

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