- 250g white chocolate
- 125g unsalted butter
- 250g golden caster sugar
- 300g plain flour
- 4 eggs
- 400g Custard Creams
Ever since I posted my Bourbon Biscuit Bake last year, one question that keeps coming up is how to adapt it to suit Custard Creams! Well, who am I do deny the requests of my amazing readers. I bring you, the Custard Cream Traybake, Based on my original recipe with a few tweaks here and there to suit a different kind of biscuit.
We are using white chocolate rather than milk, swapped out the regular caster sugar for a golden variety, added in some vanilla and of course, changed from one iconic biscuit to another!
This recipe is made to be slightly soft in the middle so don’t worry if it doesn’t look ‘done’ all the way through, it’s a cross between a brownie, or blondie in the case, and a cake!
Once baked, it will last 2-3 days in an airtight container.
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!