⅓ cup plain flour, sifted
¼ teaspoon bi-carbonate soda
¼ teaspoon baking powder
¼ teaspoon salt
⅓ cup brown sugar
1 ½ cups macadamias roasted, roughly chopped
250g cup pitted dates, roughly chopped
1 large egg, lightly whisked
½ teaspoon pure vanilla extract
Preheat oven to 160°C fan-forced. Line a 20cm x 20cm square baking tin with non-stick baking paper.
In a large bowl, sift together the flour, bi-carbonate soda, baking powder and salt. Stir in the brown sugar, macadamias and dates. Use your fingers to make sure that all the dates and macadamias have been coated with the flour mixture.
In a separate bowl, whisk the egg and vanilla and add to the fruit and nut mixture. Combine until all the date and nut pieces are coated with the batter. Spread into the prepared pan, pressing to even it out.
Bake for about 25-30 minutes, or until the batter is golden brown and has pulled away from the sides of the pan. Remove from oven and place on a wire rack to cool. When cooled, use a sharp knife to cut into 5cm squares.