What is a date slice?
In Australia and New Zealand, a “slice” is a baked or no-bake treat made in a tin and cut into bars or squares. A date slice is one with dates as the star. The classic version has a cooked date filling sandwiched between a buttery oat base and a crumbly oat topping. Elsewhere it goes by other names: date squares, date bars and, in parts of Canada, matrimonial cake. It is often said to have Canadian roots in the early twentieth century, though the exact origin is hard to pin down.
There is no single right recipe. Below are the three most common styles, followed by a full recipe for the classic baked version.
Which style should you bake?
| Style | Effort | Texture | Best for |
|---|---|---|---|
| Classic baked oat slice | Moderate: cook the filling, make a crumble | Crisp-edged, buttery base and topping with a soft, jammy filling | Morning tea, gifting, freezing |
| Melt-and-mix date slice | Low: melt, stir, press, bake | Soft and chewy, closer to a blondie or flapjack | Weeknights, quick treats |
| No-bake date slice | Low: no oven | Firm, dense and chewy, usually built on crushed biscuits or oats | Hot days, when the oven is off-limits |
Classic baked oat date slice
Makes 16 squares in a 20 cm (8 inch) square tin.
Date filling
- 250 g (about 1 1/2 cups) pitted dates, roughly chopped
- 200 ml (3/4 cup plus 1 tablespoon) water
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar (optional, only if your dates are not very sweet)
Base and topping
- 120 g (1 cup) plain (all-purpose) flour
- 120 g (1 1/4 cups) rolled oats
- 100 g (1/2 cup, packed) brown sugar
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 1/4 teaspoon fine salt
- 140 g (10 tablespoons) unsalted butter, melted
Method
- Cook the filling. Put the dates, water and lemon juice in a saucepan and bring to a gentle simmer over medium heat. Cook for about 8 to 10 minutes, stirring often and mashing the dates with a spoon, until the mixture is soft and thick like jam. Add a splash of water if it catches. Leave to cool slightly.
- Heat the oven to 180 C (350 F), or 160 C fan. Grease a 20 cm square tin and line it with baking parchment, leaving an overhang on two sides.
- Make the oat mixture. Stir the flour, oats, sugar, baking soda and salt together in a bowl. Pour in the melted butter and mix until the mixture is evenly moist and crumbly.
- Build the slice. Press just over half of the oat mixture firmly into the base of the tin. Spread the date filling evenly over the top, then scatter over the rest of the oat mixture and press down lightly.
- Bake for about 25 to 30 minutes, until the topping is golden brown.
- Cool completely in the tin before lifting out and cutting. Cutting while warm tends to make the slice crumble.
Quick melt-and-mix date slice
This is the easy approach for people who want a bake in under an hour. The general method is:
- Melt butter, brown sugar and a spoonful or two of golden syrup together in a bowl or saucepan.
- Stir in self-raising flour, chopped dates and a little finely grated lemon rind until combined.
- Press the mixture firmly into a lined small square tin and bake in a moderate oven for about 13 to 15 minutes, until golden.
- Cool in the tin before cutting into squares.
Quantities vary between recipes, so follow a tested recipe for your tin size. Because there is no separate filling, the dates are distributed throughout, giving a softer, cake-like slice.
No-bake date slice
A no-bake version typically combines chopped dates, butter and a binder such as condensed milk or syrup with crushed plain biscuits, oats or coconut, then chills the mixture in a lined tin until firm. The method is close to our no-bake Italian biscuit cake. It is dense and chewy, and a good option when you do not want to heat the kitchen. Like the baked slices, it is easiest to cut cleanly once thoroughly chilled. A salted caramel-style twist comes from adding a pinch of flaky salt.
Tips for a better date filling
- Use soft pitted dates. Check for any stray pit fragments as you chop. Dates sold in the baking aisle are often a more economical choice than premium fresh dates, and any variety works.
- Do not skip the lemon. A little acidity cuts the sweetness.
- Cook until thick. A watery filling makes the slice soggy and hard to cut.
- Mind the saltiness. Some bakers add a small pinch of salt, or a little baking soda to soften the dates and give a toffee-like flavour. A small amount goes a long way.
- Cool the filling a bit before layering so it does not melt the base.
Using a food processor
If you do not like lumps, pulse the cooked filling briefly for a smoother paste.
Cutting, storing and freezing
- Cutting: Lift the cooled slice out using the parchment and use a sharp knife, wiping the blade between cuts.
- Storing: Keep in an airtight container at room temperature for a few days, or in the fridge in hot weather.
- Freezing: Date squares freeze well. Wrap them individually or layer with parchment and thaw at room temperature.
Frequently asked questions
Can I use another kind of date?
Yes. Any soft, pitted date works. Some varieties are sweeter, so taste the filling and adjust the sugar and lemon.
Can I make it gluten-free?
You can try a gluten-free flour blend and certified gluten-free oats, but results vary by blend, so follow a recipe written for it if you can. Our gluten and dairy free dessert recipes include tips on blends and oats.
Is a date slice a cake?
Not quite. It is closer to a bar or traybake. For other everyday bakes, try our breakfast spice cake or learn the all-in-one method for quick mixing.