UK
USMakes: 12
Prep time: 15 mins (plus cooling time)
Cook time: 35 mins
Wee Shorties Back to School Cake
A nostalgic school-day favourite, with a Walker’s Wee Shorties twist.
Our Shortbread School Cake brings back the classic sprinkle-topped traybake, with Walker’s Wee Shorties blended into the sponge for an added touch of all-butter shortbread.
Finished with smooth icing, colourful sprinkles and Wee Shorties on top, it’s a fun bake for the new school term, from lunchbox treats to something to enjoy together after school.
Ingredients
300g margarine
300g caster sugar
5 large free range eggs
225g self raising flour, sifted
150g Walker’s Wee-Shorties, blitzed to a fine powder (plus more for serving)
1 tsp vanilla extract
300g icing sugar
4-6 tbsp warm water
3 tbsp whole milk
Hundreds and thousands to decorate
Walker's Wee Shorties Shortbread Fingers to decorate
Method
Cream the butter and sugar lightly until light and fluffy then beat in the vanilla extract and eggs one by one gradually.
Add in the flour and Walker’s Shortbread crumb along with the milk to loosen the batter and fold together gently.
Spread the mixture into a greased and lined 32cm cake tray and bake in a pre-heated oven for 30–35 minutes at 180°C until a skewer comes out clean then place on a baking rack to cool.
Once cooled, combine the icing sugar with the warm water to create a thick, white icing then pour the icing over the cake and spread evenly, Decorate immediately with hundreds and thousands and a Wee-Shortie then let the icing set then slice up into squares and enjoy!
