Sticky Date, Hazelnut & Maple Slice

I have not blogged for over three months!!!  I have missed it so much.  My computer got a virus in early May, then we sold our unit and bought a beautiful big house in the hills - so the packing began.  The computer was thrown away and a new one was purchased but there was no point setting it up only to pack it up again for the big move.  We have been in the new house for 11 days and we are so happy. 

We've gone from a 2 bedroom upstairs unit to a four bedroom home with two bathrooms, a heated pool, a spa, a billiard room with open fire and a huge darkwood bar!  The custom made pool table gets delivered in 2 days and the dart board has gone up.  This house was built for entertaining! But my favourite part is the laundry room, the spice cupboard that I have alphabetised, the gas cookers, the double sink and the DISHWASHER!!  I am in heaven.  I honestly pinch myself every morning when I wake up.  I cannot see myself getting sick of this place. Ever!

And so back to the blogging which I have been pining for!  I baked this slice months ago and kept the photos, eagerly waiting to have my new computer set up so I can post them.  This slice was fantastic!!!  It was a real pleasure to make and with every ingredient I added I could tell it was going to be divine. 

My number one critic Richard emailed me the following review and I think he describes the slice perfectly:

Delectable and delicious without being decadent. A masterpiece of cuisine posing as a humble piece of slice. Yum. The human palate can not afford for you to continue to work in an office.

Kindest regards
Richard Hilton

I think this slice looks really impressive and the taste is even better!  Its so good to be back!!

240g unsalted butter, chopped
plus 40g butter melted, cooled
1/2 cup (110g) caster sugar
2 cups (300g) plain flour

1 1/2 firmly packed cups (300g) brown sugar

2/3 cup (160ml) pure maple syrup

2 tsp vanilla extract

2 eggs, lightly beaten

1 1/2 cups (240g) pitted dates, thinly sliced

1 cup (125g) finely chopped roasted hazelnuts

2 tbs thinly sliced glace ginger

Melted dark chocolate to drizzle

Preheat oven to 180 degrees C.  Line a 20cm x 30cm lamington pan with baking paper, leaving 4cm overhanging on all sides.

Whiz chopped butter and caster sugar in a processor for 30 seconds until light and fluffy.  Add flour and pulse to form medium crumbs (don't let it form a ball).  Spread in pan, then press firmly into base.  Chill for 10 minutes.  Bake for 20-25 minutes until lightly brown.  Cool for 5 minutes.

Meanwhile, whisk melted butter, brown sugar, syrup, vanilla and egg to combine and then pour over the base. Scatter over dates, nuts and ginger.  Bake for 25 minutes or until set.  Cool completely in pan, then drizzle with chocolate.  Chill for 1 hour until firm. 

Use paper to lift slice out of the pan, then cut into squares and serve.  Store in an airtight container between layers of baking paper, in fridge for up to 1 week.

E.