Broken Biscuit Squares

• unsalted butter↗250g g

  softened, plus extra for greasing

• caster sugar↗100g g
• light brown sugar↗150g g
• vanilla extract↗2 tsp tsp
• almond extract↗1 tsp tsp
• orange↗1

  zest

• eggs↗4
• plain flour↗250g g
• baking powder↗2 tsp tsp
• milk↗2 tbsp tbsp
• white chocolate↗300g g

  finely chopped

• double cream150ml ml
• Jammy Ring biscuits30g g
• chocolate sandwich biscuits30g g
• caramel sandwich biscuits30g g

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C convection/gas 5. Grease and line a 30 × 20 cm pan with butter and parchment paper. Place the butter and sugars in a mixing bowl and beat with an electric whisk until light and fluffy. Add vanilla extract, almond extract and orange zest. Mix.

2. 2

   Add the eggs one at a time. After each egg, beat quickly to prevent curdling. Add flour and leavening agent and beat for 2 minutes until the batter is smooth. Gently fold in the milk. Pour the mixture into the prepared pan and bake on the middle rack for 25‑30 minutes, until a skewer inserted in the centre comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. 3

   Meanwhile, prepare the ganache. Place the finely chopped white chocolate in a large heat‑proof bowl. Bring the cream to a boil in a small saucepan, then pour it over the chocolate. Let stand for 1 minute to melt. Whisk the cream and melted chocolate together until smooth and homogeneous. Set aside – it will thicken as it cools.

4. 4

   Spread the ganache in an even layer over the cooled base using an offset spatula. Roughly crush the biscuits, then sprinkle them evenly over the cake. Cut into 12 squares.