Chinese Chews are a deliciously chewy dessert. Why are they called Chinese? Beats me. Do they even have date trees in China? No clue. But what ever the origin of this delectable dessert, my extensive gratitude to them.
These aren't overwhelming sweet and the walnuts gives a perfect balance, by creating a bit of texture. Of course you may always substitute the dates with raisins. I personally haven't tried it, but if you do, let me know how it turns out.
Traditionally, Chinese Chews were meant to be formed into balls and rolled in granulated sugar. This is a better alternative, in my opinion. Additionally the powdered sugar at the end confirms they are a Tummylicious Treat and not a health bar.
1 cup chopped dates
1 cup chopped walnuts
1 cup sugar
3/4 cup flour
3 eggs, well beaten
1 tsp baking powder
1/4 tsp salt
powder sugar, for topping
Thats right, no butter or oil. Nifty, huh?
Pre-heat oven to 300 F.
Grease and flour a 20 X 30 cm pan, if smaller take into consideration the cooking time will be longer.
It is vital to flour the pan, as only greasing will cause the Chinese Chews to stick to the bottom-not good.
Combine, flour, sugar, salt and baking powder, sift into a medium sized mixing bowl.
Beat the eggs separately to give them that much more fluffiness.
Stir in the dates, nuts and beaten eggs, into the flour mixture.
You should now have a sticky mess.
Spread into the prepared pan, as thinly as possible.
Bake for 45 minutes, or until golden and a tooth pick comes out clean when inserted.
Wait for them to cool before cutting into 3-5 cm squares. Sprinkle the powdered sugar and serve with hot tea.