Traybakes

miss_pink_4

Hi, this recipe doesnt need cooking and is so simple and delicous!

Katies Crunch

ingrediants
4oz digestive biscuits
2oz icing sugar
1oz desiccated coconut
5oz plain scotbloc chocolate
40z butter

Topping

4oz white chocolate

8in shallow baking tray

1. crush the biscuits into a bowl. Sift in the icing sugar and add coconut. Mix well. Melt chocolate then stir in the butter and add to the dry mix

2. Spread mixture into a tin and chill for a few minutes whilst melting the white chocolate, when melted pour over biscuit base, sprinkle a little toasted coconut on top if desired.
Chill for about an hour before cutting into fingers


If you dont like white chocolate you can substitute it for plain or milk chocolate

zombiecazz

sarah1 wrote: »

does anyone know how to make butter icing and chocolate icing ?

Butter icing is twice as much icing sugar as butter. ie 200g butter and 400g icing sugar.
Put into bowl beat with wooden spoon and then I usually finish it off with my hand held whisk for a little and fluffy icing. To make it chocolate flavoured replace some of the icing sugar with cocoa powder

thriftlady_2

If you find the butter icing too stiff, add a couple of tbsp of milk, or lemon juice for a lemon flavoured icing. Or cold coffee for a coffeee flavour. Vanilla extract added drop by drop to taste is good too

Penny-Pincher!!

Hiya

Ive just had a go at the ginger traybake and is currently in the oven. I had the oven on for something else and seemed wasteful not using it all. I didnt have a 12" dish, so have used a 10" but slightly deeper ovendish...will this be ok The treacle had OOD Dec 2005:o ...what the heck:D

Fingers x'd for me

PP
xx

DonnaP

6oz butter or marg;
6oz caster sugar;
8oz SR flour
1.5 tsps baking powder;
3 eggs;
3 tblsps milk.

Preheat oven to gas 4. Line a roasting tin with baking parchment. Zhuzh all the ingredients together in a food processor for a couple of minutes. Bake about 30-35 minutes. Leave to cool in the tin; ice; cut into squares.

You can replace the milk with 3tblsps of cocoa and 3 tblsps water mixed together to make a chocolate cake; add chocolate chips to the basic mixture; add 8oz sultanas and maybe a teaspoon of mixed spice to make a fruit cake (sprinkle top with demerera sugar 3/4 way through cooking to make a crunchy topping); make lemon or orange versions by adding appropriate juices to the mixture etc. etc. Icing, by the way, is 3oz butter, 8oz icing sugar, 2oz of cocoa and 2tblsps of milk for a chocolate version; lemon juice and icing sugar for a lemon version; orange juice and icing sugar for an orange version etc. etc. These are all much less faff than fairy cakes and very popular with kids![/I]

Hi all

I tried these today and they are now cooling on the side, looking yummy!!

One question - I added chocolate chips and they all sank to the bottom of the cake! Any reason for this?

I know when making a normal cake you coat dried fruit in flour to stop it from sinking, but didn't think this would apply to chocolate chips!!

Donna

eileenfromplaistow

Another topping on a plain sponge base (Donnap's above) is to spread thinly with jam and then sprinkle dessicated coconut on top.

Penny-Pincher!!

Tastes lovely...well impressed and so cheap.

PP
xx

twink

Chewy Date Bars

4oz soft marg
4oz sugar
2 eggs
4oz dates, finely chop
4oz plain flour
1 tsp vanilla essence

180oc grease and flour an 11x7x2 inch tin

mix all, beat well 2 mins, put in tin and smooth flat, bake 20-25 mins or till pale golden brown all over, cool in the tin, makes 16 bars

Katgoddess

mookybargirl wrote: »

If I wanted to make the weetbix brownies in a traybake, do I double up the recipe to get the right quantities?

Could somebody answer this please? Has anyone used the weetabix brownie recipe for a traybake yet?

halloweenqueen_2

I have made double, I put them in a bigger tray, not made them thicker in other words and it was fine!