MY AUNT ROSE GOT THE RECIPE FOR THESE TRAYBAKES from a schoolmistress she roomed with during World War II. Her daughter, my cousin Mary, perfected it, and we eagerly awaited her arrival at every celebration, knowing she’d be carrying a tin of these rich, sweet bars. With a melt-in-your-mouth chocolate base and a chewy cherry topping, they straddle the fence between candy and cookie. As children, we all loved them with milk chocolate, but I find I now prefer them with dark chocolate.
MAKES
16 SERVINGS
2 (6-ounce / 175-gram) bars milk or dark chocolate
1 cup / 120 grams self-rising flour
¼ cup / 30 grams all-purpose flour
1 cup / 100 grams confectioners’ sugar
8 tablespoons / 120 grams unsalted butter, melted
¾ cup / 150 grams granulated sugar
½ teaspoon baking powder
2 large eggs, lightly beaten
½ cup / 45 grams dry unsweetened, shredded coconut
½ cup / 100 grams chopped candied cherries
Preheat the oven to 350°F / 175°C. Line an 8-inch/ 20-centimeter square baking pan with parchment paper, leaving an overhang of 1 inch / 2.5 centimeters on either side. Break the chocolate into the pan and set it in the oven for 3 to 4 minutes to melt.
Remove the pan from the oven and spread the chocolate evenly across the bottom, using a rubber spatula. Let the baking dish cool on the countertop so the chocolate hardens.
Meanwhile, sift the flours and confectioners’ sugar into a medium mixing bowl. Add the butter, and cream the ingredients together with an electric mixer on low speed, until well combined, 3 to 5 minutes. Press the mixture over the chocolate in the baking dish.
Using the same mixing bowl, stirring with a fork, combine the granulated sugar, baking powder, eggs, coconut, and cherries, then spread the mixture over the previous layer.
Bake for 35 minutes, or until golden brown on top. Cool in the refrigerator for 30 minutes to set the chocolate. Then leave the baking pan at room temperature for 30 minutes before using the parchment overhang to lift the cake onto a cutting board. Trim it into 16 bars, using a knife dipped in hot water between each cut. Serve immediately, or allow the bars to cool completely, then store in an airtight tin for up to 2 weeks.