Toffee Traybake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
A sweet and indulgent traybake filled with toffee and topped with a crunchy streusel topping.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gbrown sugar
- 120 mlgolden syrup
- 100 ggranulated sugar
- 100 gunsalted butter
- 2 nulleggs
- 8 gbaking powder
- 2 gsalt
- 100 gchopped nuts
- 200 gtoffee bits
- 100 gstreusel topping ingredients (see notes)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line an 18x30cm tray with parchment paper.
Tip: Optional: grease the parchment paper with butter or cooking spray for easy removal.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.
Tip: Use a stand mixer or a handheld electric mixer for the best results.
- 4
Beat in the eggs one at a time, then stir in the flour mixture until just combined.
Tip: Don't overmix the batter, or it will become tough.
- 5
Stir in the chopped nuts, toffee bits, and golden syrup until well combined.
Tip: If using toffee bits, you can toast them in a 150°C oven for 2-3 minutes to enhance the flavor.
- 6
Pour the batter into the prepared tray and smooth the top.
Tip: Make sure the batter is evenly distributed for a uniform texture.
- 7
In a small bowl, mix together the streusel topping ingredients (see notes) until crumbly.
Tip: Use your fingers or a fork to mix the streusel topping until it's just combined.
- 8
Sprinkle the streusel topping evenly over the batter.
Tip: Make sure to cover the entire surface for a crunchy topping.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the traybake during the last 5 minutes of baking, as it can go from golden to burnt quickly.
- 10
Remove from the oven and let cool completely in the tray before slicing and serving.
Tip: Use a sharp knife to cut the traybake into bars, and serve warm or at room temperature.
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