Honey and White Chocolate Traybake

Honey and White Chocolate Traybake

These were meant to be blondies but weren't quite the right texture - definitely more traybake than blondie! Nevertheless, they turned out moist and moreish and were quickly gobbled up by the kids.

I tried out Marriages Golden Wholemeal flour which gave the traybake a subtle nuttiness, a nice contrast to the sweet chocolate. Next time I may try drizzling melted white chocolate over the cooked traybake instead of putting chunks into the unbaked batter (a couple of pieces had burnt slightly) ...blueberries would be a good addition too. Options are endless and its a lovely basic recipe that you can play with.

Have a lovely weekend.

Honey and White Chocolate Traybake


| Serves: 16 squares | Prep Time: 5 Minutes | Cook Time: 20 Minutes | Total Time: 25 Minutes |


  • 150g Butter
  • 150g Set Honey
  • 150g Golden Syrup
  • 1 TSP Vanilla Extract
  • 2 Eggs
  • 200g Plain Flour - I used Marriages Golden Wholemeal
  • 2 TSP Baking Powder
  • 75 White Chocolate Chunks


  • Step 1: Preheat the oven to 190c (170 fan). Grease and line a 30 x 20cm traybake tin with baking paper.
  • Step 2: In a large pan melt the butter, honey, syrup and vanilla over a medium heat. Once melted set aside to cool for 5 minutes.
  • Step 3: Stir in the eggs then sift in the flour and baking powder. Stir to combine.
  • Step 4: Pour the batter into the lined tin then scatter with the white chocolate chunks.
  • Step 5: Bake for 20 minutes, cool then slice into squares.

| Author: Beth Sachs | Date: 16th October 2015 |


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