Wednesday recipe: Traybakes

Ok today we are looking at making traybakes, sorry for the delay with posting.

A traybake is any sort of baking that you make in a flat tray and then cut into slices.  Great for parties and great for kids and for school lunches.

There are two main types, cereal based and pastry/cake based.

Flapjacks:
3oz marg
3oz sugar
tablespoon golden syrup
6oz porridge oats

Melt the marg and sugar and syrup slowly in a pot over a low heat.
While still on the heat stir in the porridge oats until mixed well.
Puor into a baking tray lined with parchment and spread evenly.
Bake at 180 degrees centigrade for about 12-15 mins until golden.

Remove and allow to cool slightly but cut into slices while still warm.

I love this with a topping of melted chocolate.
You can add any dried fruit or nut mixture to the flapjacks.

Great for slicing up and adding to childrens' lunchboxes.

Bakewell slices
These are made using short pastry and a simple bun mix with almonds.

3oz marg
3oz castor sugar
2 eggs
3oz self raising flour
3 oz ground almonds
strawberry jam
shortcrust pastry
6oz icing sugar
almond essence
melted chocolate

Line the baking tin with baking parchment.
Roll out the pastry and line the tin.
Spread evenly with strawberry jam.
Cream the marg and sugar together.
Beat in the eggs and then the flour and almonds.
Spread the mixture over jam and pastry and bake for about 20 mins at 180 degrees.
Allow to cool in the tin.

Make the glace icing by adding 1/2 teaspoon almond essence to the icing sugar and enough hot water to make a pouring consistency icing.
Pour over cooled cake and drizzle some melted chocolate over.
Allow to cool and cut into slices.


Cherry bakewells.
Add some glaer cherries to the cake mix and use cherry jam if you can get it.

Peach or pear slices.
As for Bakewell slices but add sliced tinned peaches or pears on top of cake mixture before baking and press down into cake mixture.  Use apricot jam instead of strawberry and do not ice.