Recipes
Recipes with my own touch
Servings
24 Squares
Ingredients
- ½ orange rind, zested
- 240g soft butter
- 180g castor sugar
- 3 large eggs
- 5ml vanilla essence
- 240g cake flour
- 1 generous teaspoon baking powder
- pinch of salt
- 220g white chocolate callets (I used Lindt Blancor couverture)
- 125g blueberries (defrosted if frozen)
- icing sugar, for dusting
Blueberry and white chocolate traybake
This tartness of the blueberries marries so well with the silky and sweet white chocolate that these squares are simply irresistible! This is a great option when you need to feed a crowd although when I made it 3 adults and 3 children devoured it in fewer than 5 minutes! The pop of colour, tanginess of the orange rind, dusting of icing sugar added to the fact that the recipe is so simple and fuss-free to prepare, make this recipe a real winner! These biscuits taste almost exactly like the ones from Woolies that my husband use to devour by the packet, except that they are not as sweet. It’s taken many a flop until my husband regarded them as worthy of having seconds! What a stressful exercise!
Method
- Preheat the oven to 180C fan.
- Line a 23cm square cake tin with baking paper.
- Place the orange peel, butter, castor sugar, eggs and vanilla in a stand mixer mixing bowl and mix for two minutes. Scrape the bottom and sides of the mixing bowl.
- Add the flour, baking powder, salt and mix for another 30 seconds. Scrape the mixing bowl again.
- Add the chocolate pieces and mix well. Transfer to the prepared cake tin and spread evenly. The batter will be quite thick.
- Scatter the blueberries over the batter and push them gently into the batter.
- Bake for 40 minutes, covering with foil for the last 10 minutes of the banking time to prevent the top from browning too much.
- Leave to cool in the tin. Remove, dust with icing sugar and cut into 24 squares.
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