Date Slice recipe from The Art of Chinese Cooking by the Benedictine Sisters of Peking.
The nuns published this recipe with the title ‘Two-step cake’ with the Chinese name for the recipe being Mi Tsao Ping.
This date and oat slice has been popular in the UK for decades, and was published as a dessert recipe that goes well with Chinese food in this delightful 1956 cookbook. Interestingly, the nuns served these date squares warm with whipped cream.
The measuring cup used is American, holding 236 ml of liquid.