Description
A deliciously moist and tender White Chocolate Raspberry Traybake combining the sweetness of white chocolate with fresh raspberries, perfect for a dessert or snack option with a light vanilla aroma and a golden baked finish.
Ingredients
Scale
Traybake Base
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 200g self-raising flour
- pinch of salt
Add-ins
- 100g white chocolate chips or chunks
- 150g fresh raspberries
Optional Toppings
- Extra white chocolate (for drizzling)
- Extra fresh raspberries (for scattering)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking tray with parchment paper for easy removal and cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with caster sugar until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing, then add the vanilla extract to infuse a subtle sweet flavor throughout the batter.
- Incorporate Dry Ingredients: Sift the self-raising flour and a pinch of salt together to avoid lumps, then gently fold this into the wet mixture just until combined to keep the batter light.
- Add Chocolate and Raspberries: Fold in the white chocolate chips carefully, followed by the raspberries, taking care not to break them up to retain fresh bursts of flavor.
- Bake the Traybake: Pour the batter evenly into the prepared baking tray and smooth the surface with a spatula. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Decorate: Allow the traybake to cool completely in the tray to set. Optionally, melt extra white chocolate and drizzle over the cooled traybake, then scatter some additional fresh raspberries on top for an attractive finish.
- Serve: Slice into 12 squares and serve as a delightful dessert or snack.
Notes
- Frozen raspberries can be used as a substitute; do not thaw them before folding in to prevent the batter from becoming watery.
- For an extra touch of sweetness and presentation, dust the traybake with powdered sugar just before serving.
