If like me you are often undecided between indulging in a piece of cake or a biscuit (or both), then this one is for you. With but a few minor adjustments to what is a relatively standard recipe you will find yourself with a sweet treat that will suitably satisfying your cake cravings whilst also tickling any hankering you may have for a biscuit or cookie. And before you ask yes, you can even dunk them!
Prep time: 20 Mins
Baking time: 30-25 Mins
200g White Chocolate (Chopped)
175g Unsalted Butter (Softened)
210g Light Muscovado Sugar
1 Large Egg plus 1 Yolk
1tsp Vanilla Extract
225g Plain Flour
1tsp Baking Powder
A drizzle of Golden Syrup to finish.
We start as usual. Preheat the oven to 180C/350F/Gas
4 and line a smallish baking tin (around 27x22cm) with baking paper. Take 100g of the white chocolate, melt gently over a bain-marie or in the microwave (taking care with your timings as white chocolate scorches rather easily), then set to one side to cool slightly.
In a large mixing bowl cream together the butter and sugar, then beat in the egg and yolk, along with the vanilla extract. Sift in the flour and baking powder, then drizzle in the melted white chocolate and mix to a smooth, consistent batter. Fold through the remaining white chocolate and spoon into you prepared tin. Even to the edges, which you will need patience doing as the mixture will be thick and stiffer than normal, then bake in the centre of the oven for around 30-35 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the baked biscake mixture.
When you are happy the biscake mixture is baked remove from the oven, drizzle the surface all over with golden syrup, then leave to cool completely in the tin. Once cool remove from the tin, peeling from the paper, then slice and serve. Oooooh pass one of those bad boys my way please!
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