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Broken biscuit squares

Broken biscuit squares on a wire rack

Broken biscuit squares

Name: Broken biscuit squares
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 12 squares
Ingredients: 250g unsalted butter softened, plus extra for the tin; 100g caster sugar; 150g light soft brown sugar; 2 tsp vanilla extract; 1 tsp almond extract; 1 orange zested; 4 eggs; 250g plain flour; 2 tsp baking powder; 2 tbsp milk; 300g white chocolate finely chopped; 150ml double cream; 30g jammy ring biscuits; 30g chocolate sandwich biscuits; 30g custard sandwich biscuits

Nadiya Hussain

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Makes 12 squares

Easy

Prep: 30 mins

Cook: 30 mins

plus cooling

A star rating of 3.8 out of 5.4 ratingsRate

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Use up broken biscuits at the bottom of the tin to make this buttery cake. It’s glazed with a sweet ganache and topped with some British biscuit favourites

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g unsalted butter

softened, plus extra for the tin
100g caster sugar
150g light soft brown sugar
2 tsp vanilla extract
1 tsp almond extract
1 orange

zested
4 eggs
250g plain flour
2 tsp baking powder
2 tbsp milk

For the white chocolate ganache

300g white chocolate

finely chopped
150ml double cream

For the broken biscuits

30g jammy ring biscuits
30g chocolate sandwich biscuits
30g custard sandwich biscuits

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Nutrition: Per serving

kcal578
fat35g
saturates21g
carbs56g
sugars37g
fibre1g
protein8g
salt0.4g

Method

step 1

Heat the oven to 180C/160C fan/gas 5. Butter and line a 30 x 20cm tin. Put the butter and sugars in a mixing bowl and beat using an electric whisk until light and fluffy. Add the vanilla and almond extracts and orange zest. Mix to combine.
step 2

Add the eggs one by one. After each egg, make sure to whisk fast to avoid any splitting. Add the flour and baking powder and whisk for 2 mins until you have smooth batter. Fold in the milk. Spoon the mixture into the prepared tin and bake on the middle shelf for 25-30 mins until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 10 mins, then transfer to a cooling rack until cooled completely.
step 3

Meanwhile, make the ganache. Put the chopped white chocolate in a large heatproof bowl. Bring the cream to a boil in a small saucepan, then immediately pour it over the chocolate. Leave for 1 min to melt. Whisk the cream and melted chocolate until you have a smooth, ganache mixture. Set aside – it’ll thicken as it cools.
step 4

Spread the ganache on top of the cooled sponge in an even layer using a palette knife. Roughly break up the biscuits, then scatter them evenly over the cake. Cut into 12 squares.

Recipe tip

If you’re baking for a birthday this is a great alternative to a layered cake. You could use the broken biscuits to write a birthday or celebratory message.

Recipe from Good Food magazine, February 2022

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A star rating of 3.8 out of 5.4 ratings

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