Sydney Specials (or possibly Sidney Specials, there are some discrepancies in the spelling) tick a lot of the classic traybake boxes. Coconut? Check! Cornflakes? Check! Chocolate? Check!
This traybake is very simple and quick to make. Just mix the dry ingredients and add melted butter. Then bake and top with chocolate icing. It would only be simpler if it were no-bake. But there’s flour in this and as my flour packet keeps telling me, you shouldn’t eat raw flour (hasn’t stopped me licking the bowl when I bake a cake though…)
These Sydney Specials can be a little crumbly, but they are crunchy and delicious and, I think, the only reason these lasted more than one day in our house is because Little Miss Traybakes stood guard at the cookie tin and wouldn’t let us eat too many at once!
4oz/110g plain flour (all-purpose flour)
3oz/85g desiccated coconut
2oz/55g cornflakes, crushed
1 tsp baking powder
4 tbsp cocoa powder
Preheat oven to 350F/180C.
Sift together the dry ingredients. Melt the butter and mix with the dry ingredients.
Spread into a lined tin (I used an 8″/20cm square tin) and bake for 20-25 minutes.
Top with chocolate glacé icing or melted chocolate. For the glacé icing, mix 6oz/175g icing sugar with 1 heaped tbsp cocoa powder, then gradually add a little hot water until you have a thick, spreadable topping.
Spread topping over base while still slightly warm. Leave to cool, then slice into squares and enjoy!
Warning: this Marshmallow Fridge Traybake is very sweet, very gooey and very delicious! It’s got a digestive and coconut biscuit base that is topped with caramel and marshmallow and delivers a serious sugar rush.
It’s another no-bake traybake and although it takes a bit of time to cook the caramel layer, it’s pretty easy to put together. And very quick to disappear in our house. It’s also a useful recipe to have as it uses up the remainder of a tin of condensed milk that you may have opened for another recipe.
Second warning: this is really sticky to work with, especially when you get to the marshmallow swirl, so my advice is to work quickly and be prepared to get melted marshmallow stuck to places other than the caramel layer.
Nope, I have no idea where the name French Chew comes from either! This was a new traybake to me. I don’t remember ever eating French Chew. I don’t remember ever baking French Chew. But the recipe looked interesting, so I thought I’d give it a go. Now, having no real point of reference to compare it to (and my internet searching proved fruitless), I therefore have to assume that this is an accurate representation of French Chew.
So, French Chew is a soft sponge base, topped with a thin layer of coconut meringue. That’s it. Pretty simple and straightforward. Also pretty tasty.
It looks a little like Fifteens, before you cut into it anyway. It’s a similar log shape and is coated with coconut, and these No-Bake Date Rolls are just as easy to make, with an equally simple list of ingredients.
These were one of my favorites when I was a child and may explain my continuing love of dates as an adult, and the numerous date traybake recipes I have already made for the blog!
Pastry, jam, pineapple and coconut. It all sounds like a pretty good combination of flavors. And you’d be right! This Pineapple Coconut Slice has a layer of pastry topped with jam (I went for raspberry), pineapple pieces (tinned works great) and then a coconutty mixture, which turns beautifully golden after it’s been baked.
Yes, you have to make pastry for this, but it’s really not that tricky and you’re covering it with lots of toppings, so don’t worry too much about it. And the coconut mixture is quite stiff, so you have to scatter it over the top and press it down a bit, but it all works out in the end, and a little piece of pineapple peeking thought the coconut here and there gives a glimpse of what’s to come!
Chocolate! Marshmallow! Weetabix?! Yes, you did read that correctly. These Mallow Squares have Weetabix in the base. Mixed with some sugar and coconut, of course, I’m not going to try to pretend that these are some sort of breakfast food!
I guess it shouldn’t be all that surprising that there are traybakes out there with Weetabix in them, I have used Cornflakes (here) and Rice Krispies (here) before and I’m sure I’ve got a few recipes somewhere that use All-Bran. Breakfast cereals are a staple ingredient in the traditional traybake world!
Although not exactly the same as Neapolitan ice cream, the three layers on this Neapolitan Squares traybake look similar enough to earn the name!
It turns out that Neapolitan ice cream was originally available in a variety of flavours and then the chocolate, vanilla, and strawberry combination took over as these were most popular in the USA at the time.
While there isn’t chocolate or vanilla in this Neapolitan Squares traybake, it has a digestive/graham cracker base, a sticky coconut middle and a pink-hued strawberry buttercream topping!
Flakemeal Biscuits, Oatmeal Cookies – whatever you choose to call these – they are a simple, crunchy, tasty biscuit.
While their traditional name in Northern Ireland is Flakemeal Biscuits, I ended up calling them Oatmeal Cookies when Little Miss Traybakes asked what they were, as she looked at me blankly when I said flakemeal. I guess I had better get used to the language differences that will spring up over the years, but I will still try to keep her educated on the ‘proper’ words! My little US citizen shall be a bilingual baker!
I have multiple recipes for Alice Cakes, but I don’t remember eating these growing up. But there are many recipes I have encountered that are unfamiliar to me, that’s one of the pleasures of baking for this blog, I get to discover all sorts of new treats.
Chocolate Custard Slices. These were a big hit in the Traybakes’ household. They are no-bake. They are easy to make. They freeze well. And they are really rather yummy.
In my exploration of all things baking, I discovered that these Chocolate Custard Slices are incredibly similar to a Canadian traybake called Nanaimo Bars. The main difference seems to be the inclusion of almonds in the base of the Canadian version. Although, just like with many Northern Irish traybakes, there do appear to be multiple recipe variations. But I’m going to stick with calling them Chocolate Custard Slices.