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Date & Nut Fingers

ServesServes 30
Cooking timeCooking Time:
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  • 250 g SAFARI Pitted Dates, chopped
  • 50 g SAFARI Pecan Nuts, chopped
  • 60 ml sugar
  • 125 ml cold water


  • 625 ml SASKO Cake Flour
  • 625 ml BOKOMO Oats
  • 5 ml MOIR'S Bicarbonate of Soda
  • 250 ml butter
  • 125 ml sugar
  • 2.5 ml salt
  • 125 ml warm water


  1. Boil the ingredients for the filling together for approximately 3 – 5 minutes or until they becomes like a paste. Leave to cool.
  2. Cream the butter and sugar until light and creamy. Add the flour, salt and oats. Dissolve the bicarbonate of soda in the water and add. Knead until well combined. On a floured surface, roll the dough out to a thickness of 6 mm and cut into 2 equal sized parts.
  3. Spread the filling on the one half and place the other half on top. Cut into fingers 1.5 by 6 cm and place on a greased baking sheet.
  4. Bake in a preheated oven at 200° C for 10 - 15 minutes
  5. Dust with icing sugar before serving.
  6. Makes 30 fingers
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