Cookie traybake - freeze and defrost?

[Clevesian]

I’ve made this before - works well - do you reckon it would freeze and defrost successfully?

https://www.bakingmad.com/recipes/salted-caramel-cookie-traybake

No idea, but do let us know if they’re okay, because that recipe looks delicious!

I see someone has commented there’s too much sugar, is it overly sweet? 500g of sugar, as well as tinned caramel, is an awful lot. Do you reduce the sugar at all? I’ll be adding tinned caramel to my shopping this week so I can try this recipe. Thanks!

It’s a great recipe, and it is really sweet. I reduce the sugar, but not by very much - 200g of each. And it is definitely better in a bigger tin than recommended, I use a rectangular traybake tin (12”x9”) not the square tin the recipe recommends. Enjoy 😃

This recipe is similar to a chocolate tray cake I love and I freeze those. I love eating them frozen as they don’t go fully hard on the freezer. Not sure if it’s safe though but I am still alive.

Just in case anyone is watching or finds this thread: it froze and defrosted well.

Cooled it completely, cut in half, wrapped each half in double cling, double foil, plastic food bag and froze. Defrosted in fridge for eight hours - left wrappings on - then removed and cut into portions.

Hi @Clevesian I’m making this today. When you say I reduce the sugar, but not by very much - 200g of each can you clarify please? There’s 500g of sugar in total, so do you only use 100g of sugar in the whole recipe if you’re reducing 200g of each sugar? Or is that a typo and it’s 100g reduction of each, so 200g in total and you use 300g of sugar in the whole recipe?
thanks.

Hi, I use 200g of each - about 400g in total.

Sorry, could have been clearer originally!

Brilliant, thank you.

Well that was an expensive disaster!
after it had gone in the oven a second time, it still had a pretty liquid wobble when it was time to take it out, so I shoved it back in for a bit longer. That means the top is just shattering when trying to cut it…yet the bottom is still completely raw, so it is a squidgy mess. Gutted, I was supposed to be taking it for my contribution to a group lunch meet up. Shame, because it tastes lovely and would have been enjoyed. No idea what I’ve done wrong, I even used the larger tin so I could get more portions so shouldn’t have been raw.

actually, under the top tough crust is raw too 😭

@Clevesian

I came back to say I finally tried this recipe again.
I halved the recipe in case it was a disaster again though, as I didn’t want to waste too many ingredients.

I also made my own caramel from condensed milk instead of using the can of caramel. This meant I could make it thicker, I find the tin very runny.

Anyhow, happy to report that spreading the layers much, much thinner meant it was a success this time. It went down well and everyone who tried it raved about it. There have been requests for me to make it again so I will use the full recipe next time, and use an even bigger tin than I did the first time around.