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.
I was making this Almond Shortbread and realized that I don’t have a regular shortbread recipe on the blog. I have a Brown Sugar Shortbread recipe and lots of traybakes with a shortbread base, but I have no idea how I have got this far without something as simple as plain shortbread. I will rectify that soon, but for today, it’s all about the Almond Shortbread.
The almonds in this come from the addition of ground almonds. I mean, if you want, you could add a drop or two of almond extract to amplify the almond taste, but it works like this. There’s a subtle almond taste and the coarser texture of the almonds adds a little more interest to the shortbread.
These Shortbread Krispies join the ranks of the many traybakes that either have a shortbread base or are made with Rice Krispies. (If you’re looking for a classic Northern Irish traybake made with Rice Krispies, then the Mars Bar Traybake would be a good place to start!)
It’s a straightforward, classic shortbread base topped with a classic chocolate Rice Krispie treat. I was a little concerned that the two layers wouldn’t actually stick together, but they do! That doesn’t stop Little Miss Traybakes from dissecting the traybake into separate layers, but her food quirks are her own business!
This Coffee Caramel Squares traybake is essentially a regular Caramel Square/Millionaire’s Shortbread with the addition of coffee and some plain chocolate, which makes a darker, richer traybake with a subtle taste of coffee.
I’ve also seen this Jelly Squares recipe referred to as Marshmallow Fingers, which makes sense as the topping is pretty much just a simplified marshmallow recipe. Shortbread base, marshmallowy topping and coconut. Really simple and very tasty.
I typically make shortbread with white sugar, but in the midst of our time at home, I have thrown caution to the wind and went with this recipe for Brown Sugar Shortbread.
And, it turns out, brown sugar adds a treacle-y, molasses-y flavor to the shortbread that works well.
Such a simple recipe – just flour, butter and sugar. Brown, obviously.
It’s definitely Fall here in New England. The leaves are turning a beautiful range of autumnal colors, we’ve continued our family tradition of going apple picking at a local orchard and we’ve been baking appropriate treats like these Crunch & Crumble Bars.
A rich, buttery shortbread base, topped with your choice of jam and then sprinkled with a nutty, crunchy, crumble topping.