This Brandy Alexander Traybake is one for the grown-ups. I don’t have a lot of recipes with alcohol in them – my Iced Christmas Pudding perhaps being the only other one, so far – but now that I think about it, cocktail based traybakes could be the next big thing! But for now, this Brandy Alexander Traybake will be the beginning.
It’s a simple shortbread base with a very creamy, slightly boozy topping, flavored with brandy and chocolate liqueur. The topping sets well enough that the slices hold their shape, but it’s still soft and not at all rubbery! And the crumbled Flake bar on top is suitably retro. I was able to get hold of a couple of Flakes at my local Indian grocery store which saved a longer trip to the British/Irish import store, but if you can’t get one, then some chocolate shavings would work just as well.
Another new traybake for me this week. I can’t remember which retro recipe book this No-Bake Honey Crunch Traybake came from as I just made a copy the last time I was back at Mummy Traybakes’ house, but it intrigued me enough to make a note of it and I recently decided to try it out.
And it was a success all round! I offered some to my book club (my other official taste testers) and it proved to be a hit companion to our latest book discussion, as well as getting a thumbs up from Little Miss Traybakes.
I received several requests to feature this recipe for Pineapple Delight on the blog, so I’m hoping it’s a favourite for a few more of you out there!
I held off making this for a while as all versions of the recipe that I have contain raw egg and I was a little wary about making a traybake with raw egg in it (although I’m not at all wary about licking the bowl after I’ve just made cake or cookies…yes, I obviously have double standards). Then I decided to just make this traybake without the egg and see how it worked. And it worked out fine. But, if you’re not averse to a bit of raw egg in your baking, then go ahead and add an egg to the buttercream layer.