Favourite 'traybake' please

[KeepCalm]

I believe am a creature of habit as I always choose a millionaire shortbread (caramel slice)

DD says I should be more adventurous.

Please note this is not a daily occurrence lol

I'd like to try making something new.

ARCH

syrup : butter : sugar : oats

And you can use any sugar (caster/granulated/brown).

@ladyPeter thank you I have that book too but it's less sponge like products I need.

Pink whisk one sounds interesting!

Gingerbread or lemon drizzle.... yum yum!!

chocolate orange flapjacks go down very well. Normal flapjack recipe (with jumbo oats) but add orange essence and chopped chunks of dark chocolate.
Or raspberry and white choc flapjacks. Or cinnamon and apple ones.

@twoheaped what recipe do you use for your Nanaimo bars? I had some in Vancouver Island twenty years ago and I've never forgotten them!!

White chocolate melted with peanut butter, throw in marshmallows and if liked peanuts or raisins press into a Swiss roll tin and chill cut into squares

What do we have to do to stop this thread vanishing? Or do I need to cut and paste it somewhere. Hungry now

@AdmiralJaneway it is one my sister gave me. It is hand written, I shall photograph it tomorrow and add to thread.

flavia your lemon biscuit recipie is an Australian classic! I made (and ate) it's lots growing up! It's called lemon slice. In the theme, you could also make laminations or vanilla slice!

I'm scribbling these down to make with my grandkids but can I ask what size is a traybake tray ?

@imip ah, I didn't know that! I'll definitely look up those others too then, Australia obviously does good tray bakes!

@GrowupHelen I just use whatever of my deep oven pans look right for the mixture. I've got a few sizes but mainly they're fairly big.

Well, the Strawberry and Oat one was a huge hit! Delicious!

MumBod Great! It really isn't much to look at, but it's cheap and extremely yummy, so a big win in my book.

GrowUpHelen I think Australian traybake tins may be 20 x 30 (maybe smaller?), but Mary Berry uses 23 x 30 for hers.

KeepCalm I realised you didn't want anything too cake-y, but I thought some others might like some basic sponges with variations. Thank you for starting this thread - I'm always very grateful for new ideas!

This thread is making me feel sad

I am a shit cook 😭

I used to have an Aga, and still have their roasting tins. I think Mary B uses the smaller of the two for her traybakes. 23x30 sounds about right.

So. I made the strawberry oatmeal bars (doubled the quantity for my greedy lot) and totally forgot to put the butter in ! I now have a huge amount of jam flavoured crumbs. I'm going to pulse cold butter through it, layer it with more jam and bake it again. What a dope.

Raspberry blondies:

125g chopped butter
200g white eating choc
165g caster sugar
2 eggs lightly beaten
110g plain flour
75g self raising flour
100g dark choc chips
150g fresh or frozen raspberries (do not defrost berries if frozen)
1 tbsp icing sugar to dust

Preheat oven to 180, grease 23cm square tin, line base and sides.
Melt the butter and 200g choc in medium pan over a low heat. do not boil. cool until just warm.
Stir in egg, sugar, sifted flours, choc chips and raspberries (add last). Spread into prepared pan.
Bake for 40mins or until firm. Cool in pan. Cut into squares and dust blondies with sifted icing sugar.

(do not over stir once the raspberries are in or it turns the mixture pink.)

I tried the lemon one and it didn't go well :( I don't think I added enough biscuits as I guessed what a packet of Marie biscuits weighed lol

Oops, how much did you use? Should be 200g www.tesco.com/groceries/product/details/default.aspx?id=254922608

Mash it up as a topping for ice cream?

proper chocolate rice crispies (my most requested recipe) :

4tbsp golden syrup, 6tbsp cocoa, 6oz crispies/cornflakes, 4oz butter, 4oz icing sugar. Mix all bar crispies into a pan, sieving as you deem necessary, then heat slowly til butter and sugar melted. I like to bring it to the boil to make it extra sticky. Then mix in crispies and put into a lined (I usually line with cling film, but I imagine grease proof is "best") tin. I think you'd probably want to up the quantities by 1.5-2x for a full tray bake tin.

op can you report your thread to mnhq and ask them to move it to recipes so it doesn't disappear?

@FlaviaAlbia I shoved it in the food processor and blitzed in some more biscuits lol

Will see how it is again tomorrow

@daisydalrymple I'll ask them to move it to food?

Any healthier traybake recipes?

I know they don't exist

@Gatekeeper I had a go at your chocolate cake via The Pink Whisk website rather late last night. It is indeed a v simple recipe!

Have yet to eat it (NDNs for tea this afternoon) but I have to concur - it looks lush. I licked out the saucepan after making the icing :) YUM!