Chinese Chews

Not much is know about this vintage recipe; which first appeared in an issue of Good Housekeeping in 1917 and it remains a mystery as to why these are called Chinese Chews. My only thought is that they possibly were made using Chinese dates, also known as Jujube. Traditionally made at Thanksgiving and Christmas, there are a few variations, replacing the nuts with pecans and adding coconut, apricots and ginger, and rolling pieces in icing sugar. Not overwhelmingly sweet, they have a seemingly rich texture and taste and are undeniably chewy. To give these a slight summery... tropical feel, I sprinkled shredded coconut on top before baking, resulting in a modest toasted coconut taste. 

Chinese Chews

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makes aprroximately 24 bars

 3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

1 cup chopped dates

3/4 cup chopped walnuts

2 eggs

Icing sugar for dusting

Preheat oven to 350ºF (180ºC). Grease an 8 - inch square tin. Line the bottom with baking parchment. 

In a large bowl blend or sift together the flour, baking powder, salt and sugar.

Stir in the chopped dates and chopped walnuts.

In another bowl, beat the eggs until foamy then blend with the dry ingredients. Turn into the prepared tin. Bake in preheated oven for 25 to 30 minutes. Cool and cut into bars. Dust with icing sugar. 

Notes: you don't have to beat the eggs however beating the eggs rather than combining them creates a lighter, less dense texture. Also some versions of this recipes call for 3 eggs, if the mixture appears to dry by all means add another egg.