DATE FINGERS
250g butter or margarine
250ml sugar
500g dates, finely chopped
1 egg, beaten well
100g green glace cherries
100g red glace cherries
200g packet marie biscuits, broken into small pieces
desiccated coconut
Grease a 26 x 16cm cake tin.
Heat the butter or margarine and sugar over moderate heat and stir until the sugar is melted. Lower the heat and add the dates and egg. Mix quickly and thoroughly to spread the egg evenly.
Add the cherries and biscuit pieces and mix. Remove from the heat.
Pour the mixture into the prepared tin and press down firmly.
Sprinkle the coconut over and allow to cool completely.
Cut into fingers or squares.
FOTO – Melissa Ann Vermeulen
geskuif