Now, there are probably many traybakes that could be classed as Crunchy Topped Squares, but this one is actually called that. It’s a simple sponge cake layer on the bottom with a crunchy, almost flapjack-like layer spread on top.

As usual, it’s pretty simple and straightforward. Yes, I know I say this with every recipe, but I guess that’s my thing – nice and simple traybake recipes.

The recipe calls for glacé/candied cherries in the topping. And I know that you all seem to be divided every time I include cherries in one of my recipes. So, feel free to leave out the cherries if you’re not a fan. I don’t think these Crunchy Topped Squares will be altered too much by their exclusion. You could add chopped nuts. And, thinking about it, if you were to add chocolate chips instead, I think that would be a perfectly acceptable substitution. And one that I may need to try next time I make these!

No major baking tips for this traybake. Just make sure your butter and eggs are at room temperature before you start. And cream the butter and sugar well, until it’s all nice and light and fluffy. The topping layer comes together easily. And if you don’t have demerara sugar, then any brown sugar would do instead.