Ingredients
- 1 cup self-raising flour, sifted
- ½ cup chopped dates
- 60g crushed/chopped Arnott’s milk arrowroot biscuits
- 1 teaspoon grated lemon rind
- 120g polyunsaturated margarine
- ¾ cup brown sugar
- 4 tablespoon cocoa powder
- 3 tablespoons golden syrup
- 1 egg, lightly beaten
Method
- Preheat oven to 180°C. Grease shallow rectangle slice tin, line with grease proof paper
- Combine flour, dates, biscuits and lemon rind in large mixing bowl
- Combine margarine, brown sugar, cocoa and golden syrup in a small pan. Stir over low heat until margarine has melted and sugar has dissolved; remove from heat. Cool slightly and whisk in the egg
- Add margarine mixture to dry ingredients. Stir with a metal spoon until well combined
- Spoon into prepared tin, bake 20 minutes or until skewer comes out clean when inserted into slice
- Allow to cool before cutting.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 728.6KJ | 1271.8KJ |
Protin | 2.8g | 4.8g |
Total fat | 4.0g | 7.0g |
Saturated fat | 1.3g | 2.2g |
Carbohydrate | 31.6g | 55.2g |
Sugars | 20.5g | 35.8g |
Dietary Fibre | 1.9g | 3.3g |
Sodium | 155.7mg | 271.7mg |