Step 1

Line a 20cm square tin or dish with baking paper.

Step 2

Melt butter in a bowl or pan (at least 1 litre capacity).

Step 3

Chop dates and add to melted butter. Heat mixture gently until soft and mushy.

Step 4

Crunch and crumble the biscuits into approximately fingernail size pieces.

Step 5

Add egg and vanilla to a warm date mixture, then mix with the crushed biscuits.

Step 6

Line a 20cm square tin or dish with baking paper. Press date and biscuit mixture into the tin and refrigerate until firm (1-2 hours).

Step 7

Remove from tin and slice into 25 squares. Roll in desiccated coconut and store in the fridge. You can also slice them into 36 smaller, bite-sized pieces.