Best tray bake or biscuit recipes please ...

[Tillyscoutsmum]

I'm not much of a baker and don't have lots of equipment (cake tins, food processors etc.) but I do need to make some cakes/biscuits for dd's pre-school fundraiser this weekend.

Can anyone please give me their best (and easiest) recipes ?

Thanks

These are my Mum's favourites. The fudge one is basically like Millionaires Chocolate but done in one layer with choc topping. The ingredients list do both traybakes, and you have less washing up as you can use the same pot for both.

8 ozs marge or butter
large bar cooking chocolate
large tin condensed milk
syrup
sugar
raisins
large packet digestive biscuits

Janet?s Fudge Cake (Do this first ? saves washing pot)

4 ozs Marge
4 ozs Castor Sugar
1 Tablesp Syrup
1 Sm Tin condensed Milk (I use large tin between both traybakes)
½ packet Digestive Biscuits
Method

Melt Marg, Sugar, Syrup and condensed milk
Boil for 4 minutes (till turns brown)
Add crushed biscuits
Put in swiss roll tin and cover with melted chocolate

Lesley?s Choc Cake

Melt 4 ozs marg, 6 ozs cooking chocolate.
Add 8 ozs crushed digestive biscuits ( I buy large packet to do both traybakes), 6 ozs raisins and small tin condensed milk.
Spread in to a swiss roll tin and put in fridge for several hours
Cut into small squares

Perfect. Thank you

my easy recipe is...

100g butter/margarine
100g caster sugar
100g plain flour
1tbsp bicarb
2tbsp baking powder
2 large eggs
1tbsp vanilla essence

throw all into bowl and mix until smooth
(i usually cream the butter and sugar together first)

put into tin and into oven for 20-25 mins or until golden (and knife coming out clean)

or a nice choccie cake one

150g butter/marge
150g caster sugar
3 eggs
200g plain flour
1tbsp bicarb
2tbsp baking powder
1tbsp cocoa powder
125g dark choc

cream butter and sugar together

melt choc in a bowl over boiling water (dont let the boiling water touch the bowl with choc in though)

add eggs one by one to the butter and sugar mixing thoroughly in between each

sift flour bicarb baking powder and cocoa powder into mixture and fold in until smooth

add melted choc and fold in

put into tin and into oven for 25-30 mins or til knife comes out clean

that one is YUMMY!!

both of the recipes i have given can be split into cupcakes aswell.

they make about 24 cakes and take about 12 mins at 170 degrees

Lemon drizzle works well as a traybake, and is very cheap to make.

Thanks Panda

• For cupcakes, do I just use those little paper cake holder thingies (I'm sure they have a name ?) and dollop a (tea)spoonful of the mixture in ?

taffeta - I have already searched for the famous lemon drizzle cake and will be doing that one

yeah you would use the cases but for the paper ones you would need a cupcake/muffin tray. they sell these in tesco for about £2-3 IIRC

cupcakes - yes use cupcake cases in a cupcake tray or bun tray, ie a tray with holes the right size in otherwise they will flop everywhere

I made Mary Berry's lemon drizzle as a traybake last week and it was very, very good. Once it was cold I did an extra topping of lemon zest, juice and icing sugar, as well as the sugar/lemon juice that you pour on whilst hot. I pierced the cake all over with a cocktail stick when it was still warm before putting the sugar/lemon juice mix on so it oozed more into the cake.

We need a mouthwatering/licking lips smiley. I think its the word "ooze" that did it

Thank you all

Sorry to jump in. I've got a recipe for a chocolate cake that I've done as 2 6" squares. If I double up and make one huge 12" slab will I get a problem? Will it cook in the middle properly?

easy shortbread recipe -
1 cup sugar
2 cups butter, softened
3 cups plain flour.

mix together, then press into a tin. leave overnight in the frigde. prick with a fork all over (don't bother with a pattern) bake at ~175 until going slightly golden - I like to let the edges go darker brown as that indicates the middle is cooked.
remove from oven, sprinkle with caster sugar. mark lines so you can break it up when it's cooled.

I've added a handful of chopped pecans or chocolate drops or hazelnuts to this in the past which adds a nice flavour to it. it's also good coated in chocolate (or in caramel and chocolate, mmmmmmm!)

kveta i love shortbread... i may make some tonight just a question...is a cup equal to 100g?

it's whatever you want it to be :o basically you need the 1:2:3 ratios. and the overnight chilling is important too. and the cooking at a fairly low temp :o

I sometimes add a drop of vanilla extract to the mix which is nice too :)

This one for blackcurrant bakewell traybake is good.

Another shortbread recipe:

6tbsp plain flour,
1 tbsp ground rice
2 tbsp caster sugar
2 oz butter

Mix the dry ingredients, rub in the butter like a crumble, press into a flan tin or pyrex dish, bake for 40 mins or so at gas 4. Mark into segments while warm and sprinkle with sugar. Takes about 5 mins to prepare and tastes delicious.