In Good Taste: Afternoon tea slices
Our children need all sorts of things when they arrive home from school. They require welcome and warmth, love and affection, someone who is interested in their day, and sustenance. Times have changed since we went to school and our mothers had (or so it seemed) nothing better to do with their time than bake and clean in anticipation of our arrival home, which gave them yet more work to do. Awaiting my dusty arrival would always be a plate of assorted home-baked cookies or cake (4 pieces of each to avoid any fights) and I was never disappointed in the welcome home that that plate represented. My mother was there too, seemingly secondary to the food, as long as it lasted, yet still important.
It’s the thought really. We know our children are tired and grumpy by the time the school bus delivers them home, and their resurgence is wonderful to watch after they have refuelled on a simple glass of water, a sandwich and a piece of fruit. I love to bake, as did my mother, but I know that not everyone does, and a plate of cheese and crackers with some pieces of fruit would be just as welcoming. It’s a very simple way of saying you care.
Sally Lunn, pumpkin scones, sultana cake, buns and rock cakes all seem to be forgotten these days, and yet they are still delicious and often use leftovers (pumpkin for the scones and potato for the Sally Lunn) so you can feel virtuous as well! Each one will give those hungry growing bodies the energy they need after school and keep them going until dinnertime.
It’s not just for children. In all our lives, afternoon tea is still an important time to stop. We all used to. In the shearing shed it was the most anticipated time of the day. Whether you were the one doing the shearing, or only observing, Sue Baigent’s sultana cake (or anything Sue made) was worth all the sweat and dirt, just to be there at 3 o’clock so you could participate in the glory of that enormous enamel teapot and home-baked food. There’s nothing like it. So bring back afternoon tea, and stop, talk, listen and appreciate.
This oaty date slice is based on a recipe my Gran gave me and many proud owners of the East Takaka Cookbook already enjoy the original version. This fills a large 33x23cm sponge roll tin so makes a good batch, and of course it keeps well or can be frozen.
Gran’s Oaty Date Slice
Heat slowly together in a pot until the dates have plumped and the butter and honey have amalgamated:
275g butter
2 tablespoons of honey
1 packet (400g) dates, cut in half
Put into a large mixing bowl:
2 cups of rolled oats
1 cup wholemeal flour
1 cup raw sugar
1 cup of coconut
1 teaspoon of baking powder
1 cup of toasted peanuts
Combine the two mixtures together and press it into a baking paper lined tray. Bake for about 20 minutes at 180ºC or until golden. Cut into squares when cold.
The next slice has similar ingredients and yet tastes quite different. We used to make this at the Wholemeal Trading Co in the early days and it was popular with both customers and staff! The recipe can easily be doubled.
Chinese Chew
125g brown sugar
125g butter, softened
1 teaspoon of vanilla
250g dates, cut in half
1 cup of flour
125g walnuts
½ teaspoon of baking soda dissolved in 3 tablespoons of boiling water
Cream the butter and sugar. Sift in the flour and combine. Add the remaining ingredients and mix well. Place into a baking paper-lined tray and bake for about 25-30 minutes at 180ºC. Ice with a thin lemony icing when cold. Slice into squares. Very moreish!
Fiona Feasey
