With the combination of white chocolate, lemon and coconut, these little morsels of deliciousness are too good to refuse.
It’s the end of term. The summer holidays loom large. I don’t know about the rest of parents out there, but I’m reaching my tipping point. I’m maxed. Between sports days, special assemblies, summer fetes, non-uniform days, beach days (oh yes); with four kids all in separate classes, I’ve stopped knowing whether I’m coming or going. My wine consumption has hit a new high. I guess it has the advantage of making me look forward to the holidays. I can’t bloody wait.
Another aspect of this is teachers gifts. I’m not the biggest fan of the concept as I think it’s putting added pressure on parents. But then on the other hand I’m so grateful there’s folk out there willing to put up with my cherubs so I don’t have to, they probably deserve something. With 4 teachers and 3 TAs, that’s a fair few gifts. So I decided to bake. It seemed like a good idea, definitely cheaper. But as I was trying to wrap up 14 bags of traybake squares, I wasn’t so convinced. However, it’s done, and I’m drinking red wine.
This recipe is one of the traybakes I made for the teachers (the other was my Triple Chocolate Fudgy Brownies). It’s a couple of recipes rolled into one, sprinkled with a bit of my own design. It’s good. The Husband is a huge fan – and this contains condensed milk which usually puts him off. But the combination of white chocolate, lemon curd, and desiccated coconut is a winner, I promise. The only thing you’re actually making here is a basic cookie recipe – the rest is just throwing stuff in. It’s simple, and bloody lovely.
220g unsalted butter, softened
120g granulated sugar
140g brown sugar
2 medium eggs
2 tsp vanilla extract
380g plain flour
1 tsp baking powder
1/2 (half) tsp salt
150-200g white chocolate, chopped into chunks
60g desiccated coconut
80-100g lemon curd
3/4 (three quarters) tin condensed milk
1. Preheat your oven to 170°C (fan). Grease and line a 12×9″ tin, or something similar in size. I use groundnut oil to grease as it has no taste, but butter is good too. Just use some greaseproof paper and don’t bother cutting it to size or anything, just shove it in and make it fit.
2. In a mixer, or using a hand mixer, cream the butter with both sugars until it has slightly lightened in colour (you don’t have to spend ages at this as you’re making a cookie dough, not a cake). Beat in the eggs and then the vanilla. Add the flour, baking powder and salt, and stir gently until fully combined. Press about 3/4 (three quarters) of the dough into your prepared tin. Put the remainder of the dough in the fridge until you need it.
3. Pop the tin into your preheated oven for 10 minutes. Whilst you wait for that, chop up your white chocolate.
4. Remove the cookie base from the oven. It should have started to turn a light golden brown.
5. Sprinkle over the coconut, evenly covering the cookie base.
6. Top this with the white chocolate. I used 200g of white chocolate. I’m not scared of it. The more, the merrier. Bring it on. But if you’re not sure (or just have 150g of white chocolate), you could use slightly less *cough* *wimp*.
7. Add small dollops of lemon curd, evenly spreading them across the base. Use as much as you feel it needs. The tartness of the lemon curd contrasts the sweetness of, basically everything else in this recipe, so don’t be shy of using the full 100g.
8. Pour over the condensed milk. Now I hate waste, and not using the full tin of condensed milk went against my nature. But this recipe doesn’t need the full tin. So I poured over the required amount. And ate the rest. Winner.
9. Top all of this lovely goodness with pieces of the remaining cookie dough.
10. Bake in the oven for 20-25 minutes until nicely golden all over.
11. Remove and leave to cool completely before trying to slice.
Depending on the size of your squares, you should get about 20 from this recipe. I tend to trim the edges to make for neater squares. I then eat the trimmings. But they don’t have calories so that’s ok.
This traybake lasts for a good few days in an airtight container, and the flavours actually seem to intensify over a day or two. There’s something about white chocolate and lemon that goes so well. Give this a go and let me know what you think.
To pin this recipe for later: