Catherine says: "I bake these a day or two before all the festivities as the flavour develops and then I can have some fun as well!"

Ingredients

  • 100g white chocolate drops
  • 100g butter
  • 150g golden caster sugar
  • 2 eggs, beaten
  • 120g plain flour
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 shot espresso
  • 3 tablespoons whiskey
  • 100g cream cheese
  • Icing sugar, to dust

Method

Catherine says: "I bake these a day or two before all the festivities as the flavour develops and then I can have some fun as well!"

  1. Pre-heat the oven to 180°C (fan 160°C, gas 4). Line a 20cm x 20cm baking tray with baking parchment.
  2. Place the white chocolate drops, butter and sugar in a bowl over a bain marie and melt. Allow to cool slightly. Stir in the eggs and the vanilla extract.
  3. Sift the flour and the baking powder into a bowl and gently fold into the butter and chocolate mix. Pour the mixture into the lined baking tray.
  4. Combine the espresso shot, whiskey and cream cheese together, mix well and drizzle over the top of the cake batter.
  5. Bake for about 20 to 25 minutes until cooked but slightly gooey in the centre. You can test with a skewer.
  6. Remove from the oven, leave to cool and then slice into 16 squares. Dust with icing sugar before packing into tins or serving.

Tip: Melting white chocolate
White chocolate drops “burn” easily (become grainy) so keep an eye on them. The best way to melt them is in a bain marie (a bowl over hot water in a saucepan). If it does get too hot and burns, add a little warm milk or water to the bowl and whisk like crazy so that it becomes a smooth silky liquid again.