Let’s Get Real
Okay, so here’s the deal: I had a love-hate relationship with biscuits growing up. You know those pre-packaged gooey-sweet cookies that people dunk into their tea while pretending they’re having a sophisticated snack? Yeah, those never did it for me. I was more into chocolate bars and ice cream than the delicate art of biscuit-eating.
Flash forward to now, and here I am, shouting from the rooftops about my newfound obsession with cookies, particularly Bourbon biscuits. Seriously, who knew that a simple biscuit could encapsulate all that sweet, creamy, dark-chocolate genius? I mean, I could bathe my face in that chocolate filling and still have plenty left for dunking. So, when I stumbled upon the idea of making an Easy Bourbon Biscuit Tray Bake, I was like a kid at Christmas who just unwrapped that one gift they’d hoped for. You still with me? Good.
And let’s be real, who doesn’t love an easy bake recipe? I’m not here to put on my MasterChef hat and whisk egg whites until my arms feel like jelly. Nope, I want to keep it uncomplicated and delicious, soaking up the goodness without all the drama. It’s just like that moment when you realize you’ve been overthinking life way too much—sometimes, you just need to take a plunge into that tray bake and let the flavors dance on your taste buds. I promise you’ll be as hooked as I am.
Ingredients, Unfiltered
What’s Really in Easy Bourbon Biscuit Tray Bake
Let’s break down the ingredient list. I’ll spill the beans on what each element brings to this delightful tray bake and sprinkle some personality along the way.
Bourbon Biscuits: The star of the show. I mean, what would even be the point of a bourbon biscuit tray bake if we didn’t start with *actual* bourbon biscuits? These charming little goodies provide the base, and let’s be real, you’ll want to use the best you can find. Go for the ones that scream “chocolatey goodness”—the more dark chocolate, the better.
Unsalted Butter: Ah, butter. It’s like the hug of the cooking world. You need it to be *unsalted* because we want to control the saltiness ourselves. Besides, too much salt turns your tray bake into a betrayal of your taste buds. So grab that creamy goodness and thank the cows who sacrificed themselves for our baking endeavors.
Golden Syrup: This sticky goodness is the sweet embrace that holds it all together. Think of it as the binding agent that gives everything that deliciously sweet aroma. If you’ve never tasted golden syrup in your life, do yourself a favor and get some. It will change your dessert game—trust me.
Sugar: Because, duh? You can choose white granulated or brown sugar; both bring a different level of sweetness. I usually go for brown sugar because it adds that deep, caramel-like flavor that contributes to the heavenly darkness of the tray bake.
Cocoa Powder: Dark and glorious. It’s the ‘bomb’ in your dessert world. Cocoa powder is where the magic happens—kind of like Harry Potter but for baking. Make sure you sift it for that smooth texture. Otherwise, you’ll have clumpy bits in your gorgeous bake, and nobody wants to chew on cocoa lumps. (Well, unless you enjoy a little cocoa adventure in every bite.)
Baking Soda: A tiny bit of science here, folks! Baking soda is what makes it rise and become slightly fluffy. To me, it’s like the unassuming hero of baking—the invisible force that saves your dessert from being as flat as my enthusiasm for Mondays.
Eggs: You knew we’d get to these eventually, right? Eggs are like the glue of the baking world, bringing everything together in a beautiful, rich bind. Plus, when you crack an egg, feel free to channel your inner chef and make a dramatic moment out of it. No? Just me? Okay…
Chocolate Chips: More chocolate? Yes, please! I go for dark chocolate chips because it complements the bourbon biscuit flavor perfectly. Plus, you can’t go wrong with melting chocolate in a tray bake—it’s practically the epitome of dessert perfection.
Let’s Talk Health (or Not)
Is This Even Healthy? Let’s Discuss
Let’s cut to the chase: “healthy” is stretching it here. Sure, we’ve got some good stuff like eggs and maybe a hint of cocoa that has its antioxidants, but let’s be real—the main event here is a tray of buttery, syrupy, sweet goodness. And you know what? I sleep just fine at night.
Life is too short to eat kale all the time. Don’t get me wrong, I love a good salad, but we gotta indulge sometimes. If that means getting lost in a tray of Bourbon Biscuit Bake while the world outside is falling apart, then sign me up! Cake will always be my therapist, and a buttery tray bake is the shoulder I lean on.
Your Grocery List
Here’s What You’ll Need
– 200g Bourbon biscuits (plus a few extras for snacking)
– 100g unsalted butter, melted
– 75g golden syrup
– 75g granulated sugar (or brown, if you’re feeling fancy)
– 50g cocoa powder
– 1 teaspoon baking soda
– 2 large eggs
– 100g dark chocolate chips
This tray bake will easily feed about 12 people, or just one very determined person (hey, no judgment here!).
The Actual Cooking Part
Okay, Let’s Make This
Now that you have your ingredients lined up like a little soldier battalion ready to fight for your taste buds, it’s time to throw caution to the wind and start cooking! Ready or not, here we go!
1. **Preheat Your Oven**
Preheat that bad boy to 180°C (or 350°F if you’re still on the imperial system). Don’t skip this step! It’s crucial for baking greatness.
2. **Prepare Your Tray**
Grab a 9×9 inch baking tray (you can use an 8×8 if you want thicker squares—go big or go home, am I right?). Line it with parchment paper, letting it hang over the edges—this makes for easy lifting later on. I’m all about the clean break here.
3. **Crush Those Biscuits**
Now comes the fun part: smashing the bourbon biscuits. I like to toss them in a ziplock bag and go wild with a rolling pin. Just make sure to control yourself; we want crumbs, not dust! Aim for small crumbs because nobody wants giant chunks ruining the bite experience. Not poetic, but it gets the job done.
4. **Mix Together the Wet Ingredients**
In a mixing bowl, combine the melted unsalted butter, golden syrup, and granulated sugar. Stir that mixture until it’s all combined and smooth—this gives you one of those beautiful moments when cold ingredients become soft and happy. Ah, joy.
5. **Add Eggs**
Crack those eggs in like you own the place. Whisk them into the wet ingredient mixture until fully combined. If you get egg bits on your shirt, let’s just call that added protein, shall we?
6. **Mix the Dry Ingredients**
In a separate bowl, mix together the crushed bourbon biscuits, cocoa powder, and baking soda. This is where the magic happens, so channel your inner wizard. It’s scientifically proven that dry ingredient mixing is a stress reliever. Don’t ask me for the research—I did not conduct a study on this.
7. **Combine Wet and Dry**
Now that your dry ingredients are properly jived, fold them into the wet mixture. At this point, you’re probably feeling like a true baking pro. Take a moment to revel in that, and don’t forget to taste the batter because yum.
8. **Add in the Chocolate Chips**
Fold in those glorious chocolate chips. Picture them melting into the mix later, transforming your tray bake into chocolate heaven.
9. **Pour & Spread**
Pour the entire mixture into your prepared baking tray. Spread it out evenly, making sure those dark chocolate chips are distributed like the perfect seats in a movie theater—no one wants to be squished at the end of the row.
10. **Bake It**
Slide that tray into the oven for about 25-30 minutes. Pro tip: don’t panic if it looks a little messy at this stage—let it bake, and trust the process. It’s supposed to be a tad gooey when you take it out.
11. **Cool Down**
Once baked, let it cool in the tray for about 10 minutes before lifting it out using that parchment paper (thank goodness for those overhangs!). Let it cool completely on a wire rack. I know this takes patience, but good things come to those who wait.
12. **Slice and Serve**
Once your tray bake is completely cool, grab a sharp knife and slice it into squares. Not a perfect rectangle? Who cares! Imperfection is glorious in baking, and I’m sure our ancestors didn’t stress over the shape of their baked goods.
Side Notes & Sassy Hacks
Bonus Tips You Didn’t Ask For
– **Storage Hacks**: If somehow (and let’s be real, it’ll probably happen) there are any leftovers, store them in an airtight container at room temperature. They’ll stay incredibly delicious for up to 3 days. You might even find they get a little fudgier, which is always a win.
– **Freeze It**: If your cravings can’t wait, freeze your tray bake! Just wrap each piece tightly in plastic wrap and pop them in a freezer bag. A quick 15-second whirl in the microwave when you need a chocolate fix should do the trick.
– **Texture Experimentation**: Feel free to play around with this recipe—swap in some crushed nuts for a bit of crunch, or toss in a splash of espresso powder to give your chocolate a deeper richness.
– **The Dreaded Mess**: Don’t fear the mess. I once made this delightful treat after a long day and ended up dropping half of it on the floor. Note to self: clean the counters next time. My dog was thrilled; I tried to salvage whatever wasn’t covered in dog fur.
Final Words of (Culinary) Wisdom
So that’s it! An Easy Bourbon Biscuit Tray Bake that’s as dreamy as it is delicious without a ton of fuss. If you try it, I want to see your creations! Tag me on your social media or just send a mental high-five in my direction. Life is too short not to indulge in a little chocolatey nostalgia, don’t you think? Now go forth and share some happiness (and the tray bake) with those you love—because happiness is best when it’s shared over cookies.
