Broken biscuit squares


  • 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


  • STEP 1Heat 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 2Add 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 3Meanwhile, 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 4Spread 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.

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