Zesty date squares


How long has it been since you sat down with a date square and a cup of tea? Chances are, it’s been awhile – they’ve dropped off the radar a little. Well, I’m here to get these delicious little squares back onto your baking list and give them another 30 seconds or so in the sun.

Whether you’re a date lover or not, chances are you’ll love this slice. The sweet, smooth and juicy date filling is sandwiched between two layers of beautifully buttery oat crumble with just a slight zesty tang of lemon.

The star of this recipe is obviously the filling and to get it perfect you need to use the right dates – Californian Medjool Dates to be exact. Californian Medjool Dates are known for being the highest quality dates around, with these sweet, juicy little treats bringing a beautiful caramel flavour through into your baking. So when you’re hitting the supermarket to grab the ingredients for this slice, be sure to pick up Californian Medjool Dates in the fresh fruit and veg section – you can seriously taste the difference.

If you want to try before you buy, you can pop into Auckland Huckleberry stores from 11am to 2pm between 7 – 18 February to sample some Californian Medjool Dates for yourself. All the details about when are where are below – considering how many the hubby tried to pinch while I was making this slice, you can be sure he’ll be there with bells on.

Store Date
Huckleberry Harvest Wednesday 7 February
Huckleberry New Lynn Thursday 8 February
Huckleberry Glen Innes Friday 9 February
Huckleberry Royal Oak Sunday 11 February
Huckleberry The Strand Parnell Wednesday 14 February
Huckleberry Herne Bay Thursday 15 February
Huckleberry Glen Innes Friday 16 February
Huckleberry Milford Sunday 18 February

While you do need to turn the oven on to make this slice (I know that seems almost unbearable in this heat!) it’s well worth doing. Top tip? Bake the slice first thing in the morning, so the heat’s out of your house before the day really gets started.


Zesty date squares
Recipe adapted from Ricardo Cuisine



  • 2  cups (approx. 22) Californian Medjool Dates, pitted and chopped
  • 1 cup water
  • 2 Tbsp brown sugar, packed
  • 2 Tbsp lemon juice
  • ½ tsp baking soda

Base and topping

  • 1 ¾ cups oats
  • 1 cup plain flour
  • ¾ cup brown sugar, packed
  • ¼ tsp baking powder
  • 2 tsp lemon zest
  • 170g butter, softened
  • ½ tsp vanilla essence



  1. Preheat oven to 180C and line a slice pan with baking paper (I used a 20 x 30cm pan).
  2. Place Californian Medjool Dates, water, brown sugar and lemon zest in a small saucepan and bring to boil. Reduce heat and add baking soda. Simmer for 3-5 minutes, until Californian Medjool Dates have seperated and filling looks thick and creamy. Set aside to cool.

Base and Topping

  1. Place dry ingredients in a large bowl and mix until combined. Add lemon zest, butter and vanilla essence and mix until well combined and dough sticks together when pressed.
  2. Scoop half the mixture into the prepared pan and press firmly. Spread filling over base and top with remaining crumble mixture.
  3. Place in oven and bake for 45-50 min or until lightly golden. Remove from oven and allow to cool completely before slicing.

This post was made possible thanks to Californian Medjool Dates. All words, images and opinions are my own. 


Feijoa and almond crumble slice


The air is cooler, the days a little shorter and there are trees absolutely brimming with a gorgeous little green fruit. Yip, it’s officially feijoa season!

After visiting my grandparents last weekend I was lucky enough to come home with a big bag brimming with feijoas – so many that a few days later, even with husband doing his best to eat every last one, there were enough left to do a bit of feijoa baking.

That’s where this beautifully fragrant feijoa and almond slice comes in. Imagine a light shortbread base with just a hint of lemon, topped with freshly sliced feijoas and a scattering of slivered almonds, finished with a crumbling of shortbread. Good, right?

The beauty of this recipe is that it’s an absolute breeze to make – the base and topping are one mixture, and all the feijoa topping needs is a sprinkling of sugar and a dash of lemon juice. Too easy!

Enjoy the finished slice hot or cold, on its own or with a generous swirl of whipped cream on the side. However you serve it, I’m sure the feijoa fans in your life are going to absolutely love it!

Happy baking!


Feijoa and almond crumble slice
Makes approx. 20 pieces


  • 1 ½ cups flour
  • ½ tsp baking powder
  • ½ cup sugar
  • 1 egg
  • 110g butter, softened
  • 2 tsp lemon juice
  • 12 medium feijoas, peeled and sliced
  • 2 Tbsp sugar
  • Juice of one lemon
  • 2 Tbsp slivered almonds


  1. Grease and line a 20x30cm (or similar) slice tin with baking paper and preheat oven to 185 degrees Celsius.
  2. In a large bowl, combine flour, baking powder, sugar, egg, butter and 2 tsp lemon juice. Mix until well combined and a soft dough forms.
  3. Press 2/3 of the dough into the prepared baking tray. Set aside while you prepare the filling.
  4. In a medium bowl combine sliced feijoas, 2 Tbsp sugar and juice of one lemon. Mix until well combined and allow to sit for five minutes.
  5. Drain excess lemon juice and scoop feijoas onto prepared base. Scatter with small pieces of remaining dough.
  6. Place in oven and bake for 35-40 minutes or until lightly golden. Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Five Favourite: Homemade Slices


One of my favourite things to bake on lazy weekends is a good slice – not only do they go perfectly with a cup of coffee fresh from being baked on a Sunday afternoon, but they’re super easy to store, making them perfect for packing in lunch boxes or toting in to work.

While I like to try new recipes as much as possible, there are some slice recipes I just keep coming back to time and time again – they’re our family favourites! So today I thought I’d share my five favourite slice recipes with you – who knows, they might just become a favourite at your house too.

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Easy peanut & pretzel slice


Ever wondered how sweet and salty treats just work? It’s simple really – you’re basically throwing a party for your taste buds! The sweetness tantalises some of your taste buds, while the saltiness teases the others, leaving everyone happy.

It kind of makes you want to make a sweet and salty treat, right? You know, to test the theory and everything. Well luckily I have just the recipe for you – a 15 minute, bakeless, totally delicious peanut & pretzel slice!

Inspired by Cadbury Dairy Milk’s new Pretzel & Peanut block, the beauty of this slice is in the flavours – peanuts and chocolate, pretzels and chocolate, peanuts and pretzels… no matter which way you look at it, this slice is a winner.

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Sugar-free raspberry & lemon crumble slice (+GIVEAWAY)


While decadent sweet treats are undeniably delicious, sometimes what you really need stashed away in the cupboard is a treat that still feels like a treat, but isn’t going to put you into a sugar coma. Something that’s a healthier option, tastes amazing, and is easy to make without needing to buy countless hard-to-find speciality ingredients.

Sounds a bit like an impossible brief, right? Wrong – this delish raspberry and lemon crumble slice ticks every single one of those boxes. Imagine a crumbly biscuit base slathered in a thick coating of baked raspberries and topped with a crumble of biscuit.

Oh, and it’s totally free of refined sugar. Good, huh?

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S’mores Slice


I don’t if it’s a Kiwi thing or just a family thing, but growing up S’mores didn’t feature in the list of treats to make – in fact it wasn’t until reading The Babysitters Club (quality 90s reading there!) that I even heard that they existed.

But despite this I definitely have an appreciation for the classic S’more. It’s not surprising really – anything that teams together marshmallow and chocolate is a winner in my books! But without a fireplace or regular camping trips S’more still don’t make much of an appearance in my life.

Then last week I spotted this pin while trawling Pinterest and knew I just had to give it a go – it just looked incredible! Why make S’mores one by one when you can make S’mores slice?

The trouble with the original recipe is that – as you would expect – it’s very American. While I could have popped out to the American store and bought the ingredients I (a) didn’t feel like making the trek and (b) couldn’t bear the thought of paying through the nose for the required graham crackers and corn syrup. So I decided to take a Kiwi twist on the recipe and adapt it to be made from classic Kiwi ingredients.

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Malteaser Slice


Sometimes you just need chocolate.

Whether you’ve had a hard day or have something to celebrate, a little bit of chocolate can go a long way to making life a bit brighter.

But then there’s the big decision – what sort of chocolate do you indulge in? White, dark or milk? A chocolate biscuit? A chocolate coated sweet? It can feel like a pretty big decision when you’re standing in the confectionary aisle with dozens of options in front of you.

That’s where this decadent slice comes in – it has a little bit of everything so you don’t have to pick at all!

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Caramel Slice


With less than two weeks left till the big day, Saturday saw Kevin ‘kidnapped’ and whisked off on his stag-do – which kicked off with some rather haphazard chest waxing in our lounge! Filled with sympathy for him – and knowing he wouldn’t be feeling too good in the morning – I decided to be super nice and bake him one of his favourite treats, caramel slice.

Caramel slice is one of Kevin’s all-time favourite treats, right up there with lemon meringue pie. Both are things I don’t make too often, which causes a bit of grumbling on Kevin’s part every couple of months.

So I burrowed through my recipe books until I came across a recipe that looked different enough to keep me interested, caramelly enough to keep Kevin happy and with a bit of room for interpretation. I found the perfect recipe tucked inside the Bluebells Cakery recipe book and got cracking.

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