A bag of Walnuts had been sitting in my pantry for a long time when my daughter gave me another bag of Walnuts. So, I have been trying to use them. Today, I made this Shortcake using Auntie Betty’s Belgian Shortcake recipes. It was seriously delicious.

Cake Tin

20cm Square Cake Tin

Ingredients

110g Butter *softened, do not melt it
1/2 cup Brown Sugar
1 pinch Salt
1 Egg
1 cup Self-Raising Flour *OR Plain Flour & 1 teaspoon Baking Powder
*Note: 1 cup Flour makes the dough very soft. You can add extra 2-3 tablespoons, so that the dough would be easier to roll out, but do not add too much.

Filling
1 cup chopped Dried Dates
1/2 cup Hot Water
1 tablespoon Lemon Juice
1/2 cup chopped Walnuts

Method
  1. To make Filling, place chopped Dates and Hot Water in a large heat-proof bowl, heat in the microwave for 2 to 3 minutes, and set aside. *Note: You can do this process using a saucepan. Bring it to the boil and cook for a few minutes, then set aside.
  2. Stir the softened Dates and make into paste. Add Lemon Juice and chopped Walnuts, and mix well.
  3. Mix softened Butter, Brown Sugar and Salt until smooth, add Egg and mix well. Add Self-Raising Flour and mix to form a soft dough. *Note: The dough is probably too soft to roll out. Cool in the fridge to firm up.
  4. Line a 20cm square cake tin with baking paper. Preheat oven to 160℃.
  5. Roll out 1/2 of dough on a floured surface, and line the tin. Patch up any gaps and tears, and press down evenly.
  6. Spread Dates and Walnuts filling evenly.
  7. Roll out the other 1/2 of dough into a square and place it on top to cover. Make holes in a pattern using a skewer.
  8. Bake for 30 minutes or until cooked through and golden brown on top. Cool in the tin as this shortcake is very fragile, then cool on a wire rack. Cut into squares and serve.