A recipe from The House in Wattle Lane.

120g butter
1 cup brown sugar
1 teaspoon vanilla essence
1 egg
1 cup milk
1 tablespoon golden syrup
1 teaspoon baking soda
1½ cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup dates, chopped
walnut pieces

Preheat the oven to 180ºC. Cream the butter, sugar, and vanilla essence until light and fluffy. Add the egg and beat until combined. Heat the milk and golden syrup in a pan, but do not boil. Remove from heat and stir in the baking soda. Cool, then stir into the creamed mixture. Fold in the sifted flour, baking powder, and cinnamon, followed by the chopped dates. Pour the mixture into a greased or paper-lined slice tin. Bake for 35 minutes. Cool, then ice with caramel icing and cut into squares. Press a walnut piece onto the top of each square.

Caramel Icing

60g softened butter