Cornflake Date Slab
Crunchy, chewy, and irresistibly nostalgic, this Cornflake Date Slab combines a buttery shortbread base, a rich, caramel-like date filling, and a golden cornflake topping for the ultimate treat. Perfect for morning tea, lunchbox snacks, or a sweet dessert, this recipe effortlessly balances sweetness with texture in every bite. The dates are simmered to create a luscious paste infused with vanilla, while the cornflakes are lightly coated in golden syrup, adding just the right amount of crunch. Ready in just 40 minutes, this easy-to-make slab is great for sharing with family and friends. Indulge in the retro charm of this wholesome favorite, baked to golden perfection!
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 100 grams granulated sugar
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 250 grams pitted dates (chopped)
- 120 milliliters water
- 1 teaspoon vanilla extract
- 75 grams cornflakes
- 2 tablespoons golden syrup (or honey)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F, and grease and line a rectangular or square baking dish (approximately 20cm x 20cm) with parchment paper.
In a mixing bowl, cream together 100 grams of the butter and the granulated sugar until light and fluffy.
Add the flour and baking powder to the bowl and mix until a crumbly dough forms.
Press the dough evenly into the prepared baking dish to form the base of the slab. Set aside.
In a small saucepan over medium heat, combine the chopped dates and water. Stir occasionally and cook for 5-7 minutes until the dates soften and form a thick paste.
Remove the date mixture from heat and stir in the vanilla extract. Allow it to cool slightly before spreading it evenly over the prepared base.
In another saucepan, melt the remaining 50 grams of butter along with the golden syrup over low heat.
Place the cornflakes in a large bowl, then pour the melted butter and golden syrup mixture over the top. Mix gently until the cornflakes are evenly coated.
Spread the cornflake mixture evenly over the date layer, pressing down gently to create a firm topping.
Bake the slab in the preheated oven for 20-25 minutes, or until the cornflakes are golden and crispy.
Remove the baking dish from the oven and allow the slab to cool completely in the pan before slicing into 12 squares or rectangles.
Serve and enjoy!
Nutrition Facts
Calories |
3321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 539.3 g | 196% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 307.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 229 mg | 18% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2260 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
