This tray bake is a little bit like a combination of shortbread, chocolate and raspberries. It has a lovely crunchiness and is delicious either hot or cold.
100g light brown sugar
200g salted butter
1 tsp vanilla extract
1/4 tsp almond extract
175g flour (I used a mix of wholemeal and white plain flour 100/75)
2 tsp baking powder
150g of fresh raspberries (you can use frozen but as they weigh more you will need a higher weight).
75-100g chocolate chips/chunks.
Preheat oven to 180 C
First, cream together the butter and sugar til light and creamy (an electric mixer is useful here).
Next, add the egg, vanilla and almond and beat together.
After that, fold in the flower and baking powder.
Finally, grease a small tray bake tin. Mine is about 15cm x 20cm. Spread 1/2 the mix into the tin.
After that, lay the raspberries on top then sprinkle the chocolate chops evenly on top.
For extra crunch, sprinkle a little sugar on as soon as you remove from the oven.