2 eggs
1 cup Chelsea Soft Brown Sugar
175g butter melted
1/2 cup milk
1 Tbsp sweetened coffee essence
1 cup dates finely chopped
1 1/2 cups flour
2 tsp baking powder

Coffee Icing
2 cups Chelsea Icing Sugar
25g butter melted
1 Tbsp sweetened coffee essence
boiling water

Beat eggs, add the remaining ingredients and mix well to thoroughly combine. Spread into a well-greased or baking paper-lined slice or sponge-roll tray. Bake for 30 minutes at 150°C. Cool in the tray. Ice with coffee Icing and cut into squares or fingers.

Coffee Icing
Mix all Icing ingredients together, adding enough boiling water until a smooth, spreadable Icing forms.