Slice, a whole category of foods known to Australians, has an ambiguous history. This food group was likely influenced by and (hello, mille feuille) but has grown to become an iconic part of Australia’s cuisine.
A friend once told me about this slice. She made it and ate the whole thing in one sitting. It utilises the sweet caramel profile of dates which are melted down with butter and sugar before mixing with puffed rice. The trick is not to cook them too long or the mix will set rock hard.
Cooking down dates or dried fruits to make sweets is nothing new, and has been done throughout the Middle East for . The date palm in question is likely to have originated in thousands of years ago. Around the 1890's it was , landing in the hands of slice-loving Anglo-Celtic Australians, and our bakeries haven't been the same since.
If you prefer, you can top this with some shredded coconut, milk or white chocolate. You could also sub out half a cup for shredded coconut, too.
How to make date caramel slice
Save the date and gather your five ingredients. Source: Camellia Aebischer
Serves 8-12
In a small pot combine:
- 200 g dates
- 200 g sugar (1 cup)
- 100 g butter
Cook over medium heat, stirring until the dates break down and everything melts together to form a caramel. Once the dates are broken down be careful not to continue cooking or the mix will set too hard.
Add to a large bowl with:
- 4 cups puffed rice (Rice Bubbles)
Mix well to evenly coat the rice in the caramel. Pour into a large, shallow, lined baking tray. A brownie pan would be ideal. Press down gently to form an even layer and let cool.
Meanwhile, in a small pot or in the microwave melt:
- 200 g dark or milk chocolate
Pour it over the top of your slice and spread it to form an even layer.
Place the whole thing in the fridge to set for 1-2 hours.
Once cool, slice into pieces and serve.
Love the story? Follow the author here: Instagram .
The hardest part is deciding whether to cut diamonds or squares. Source: Camellia Aebischer
