Butterscotch Tiffin
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My butterscotch tiffin is an absolute crowd pleaser that comes together in just an hour from start to finish. This indulgent traybake combines rich butterscotch sauce and toffee bits with a buttery sponge base that's almost foolproof to make. The golden syrup in this recipe isn't just delicious, it's also a natural source of energy and minerals that make it a better sweetener choice than refined sugar alone. Best of all, you probably have most of these pantry staples on hand already, so this is a perfect last minute dessert when you need something impressive without a big shopping trip.
Ella x
Ingredients
- 400 gbutter
- 200 ggolden syrup
- 400 gcastor sugar
- 250 gall-purpose flour
- 10 gsalt
- 200 gunsalted butter
- 4 eggeggs
- 1 mlvanilla extract
- 200 gbutterscotch sauce
- 150 gtoffee bits
- 1 gbaking powder
- 1 gbaking soda
- 50 mlunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 20cm x 20cm square baking tin with parchment paper.
- 2
In a large mixing bowl, cream the butter and castor sugar until light and fluffy.
Tip: Use an electric mixer for this step.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 4
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Tip: Sift the dry ingredients for a smooth mixture.
- 5
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 6
Pour in the unsalted butter and mix until the dough comes together.
Tip: Use a spatula to scrape the sides of the bowl.
- 7
Press the dough into the prepared baking tin.
Tip: Make sure to cover the entire tin.
- 8
Bake for 25-30 minutes, or until the edges are golden brown.
Tip: A toothpick inserted into the center should come out clean.
- 9
Remove from the oven and let cool for 10 minutes.
Tip: Don't skip this step, or the tiffin will break apart.
- 10
Melt the butterscotch sauce in a saucepan over low heat.
Tip: Stir constantly to avoid burning.
- 11
Pour the butterscotch sauce over the cooled tiffin.
Tip: Use a spatula to spread evenly.
- 12
Sprinkle the toffee bits over the top.
Tip: You can use as much or as little as you like.
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