Ingredients

• 1 cup self-raising flour, sifted
• ½ cup chopped dates
• 60g crushed/chopped Arnott’s milk arrowroot biscuits
• 1 teaspoon grated lemon rind
• 120g polyunsaturated margarine
• ¾ cup brown sugar
• 4 tablespoon cocoa powder
• 3 tablespoons golden syrup
• 1 egg, lightly beaten

Method

1. Preheat oven to 180°C. Grease shallow rectangle slice tin, line with grease proof paper
2. Combine flour, dates, biscuits and lemon rind in large mixing bowl
3. Combine margarine, brown sugar, cocoa and golden syrup in a small pan. Stir over low heat until margarine has melted and sugar has dissolved; remove from heat. Cool slightly and whisk in the egg
4. Add margarine mixture to dry ingredients. Stir with a metal spoon until well combined
5. Spoon into prepared tin, bake 20 minutes or until skewer comes out clean when inserted into slice
6. Allow to cool before cutting.

Nutrition information panel