Raspberry White Chocolate Traybake (Print Version)

# Ingredients:

01 - 350 g salted butter, plus extra for greasing
02 - 400 g white caster sugar (superfine sugar)
03 - 6 medium free-range eggs
04 - 400 g self-raising white flour (self-rising flour)
05 - 1 tsp vanilla extract
06 - 175 g fresh raspberries
07 - 150 g white chocolate chips

# Instructions:

01 - Preheat the oven to 180°C (160°C fan, 350°F).
02 - Beat the sugar and butter together until light and fluffy.
03 - Beat in the eggs and vanilla extract until well combined.
04 - Fold in the self-raising flour using a metal spoon until the mixture is smooth.
05 - Stir in 100 g (3.5 oz) of the white chocolate chips.
06 - Pour the batter into a greased medium roasting tray lined with parchment paper.
07 - Sprinkle the remaining chocolate chips and then the raspberries evenly over the batter.
08 - Bake in the center of the oven for 40-50 minutes until golden and springy when pressed gently in the center.
09 - Allow to cool before cutting into 16 evenly sized pieces.

# Notes:

01 - Stored in an airtight container, this traybake will keep for 2-3 days. Check for any signs of mold due to the presence of fresh fruit.

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