Caramel Traybake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 20x20cm tray with parchment paper.

   Tip: Make sure the parchment paper is long enough to cover the entire tray.

2. 2

   In a medium bowl, whisk together the flour, salt, and cocoa powder. Add the softened butter and mix until well combined.

   Tip: Use a pastry blender or your fingers to work the butter into the dry ingredients.

3. 3

   Press the flour mixture evenly into the prepared tray, making sure to cover the entire surface.

   Tip: Use a flat spatula to smooth out the top.

4. 4

   Bake the biscuit base for 15 minutes. Remove from the oven and set aside.

   Tip: Keep an eye on the base during the baking time, as it can burn easily.

5. 5

   In a large bowl, cream together the granulated sugar, light brown soft sugar, and unsalted butter until light and fluffy.

   Tip: Use a stand mixer or a wooden spoon to cream the sugars until pale and fluffy.

6. 6

   Beat in the large eggs one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.

7. 7

   Pour the cream mixture over the baked biscuit base and smooth out the top.

8. 8

   Drizzle the heavy cream over the top of the cream layer, followed by the caramel sauce.

   Tip: Use a spatula to create a swirly design on the surface, if desired.

9. 9

   Return the tray to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and set.

   Tip: Keep an eye on the tray during the baking time, as the top can burn easily.

10. 10

    Remove from the oven and let cool completely on a wire rack.