• 250g butter
• 100g brown sugar
• 100g granulated sugar
• 1 teaspoon vanilla paste
• 1 egg
• 300g plain flour
• 1/2 teaspoon salt
• 1 teaspoon soda powder

To taste

• 1 teaspoon cocoa
• 50g dark chocolate
• 50g white chocolate
• 1 tablespoon raspberries
• 50g dried cherries
• 25g cashew nuts
• 50g fudge

1. Turn the oven to heat 180c fan 160c gas 4 and grease and line a 23x 33cm baking tray.
2. Swirl the butter with the two sugars, gradually adding the eggs and flour, powder and salt.
3. Divide the mixture into 4 pieces.
4. To create the first taste add the cocoa to the dough with half the chocolate, and use it to orchid one corner of the tray with the rest of the chocolate on the surface.
5. Use half of the rest of the flavors in the other three pieces the raspberry in one piece then the cherries and the fudge covering the other 3 corners and spread to create 4 squares and use the remaining juice ingredients to sprinkle on them.
6. Bake for 20-22 mins until airy and set leave for about 5 mins and cut into 24 squares (6 of each flavour) leave to cool in the tin - 'perfect with a cup of tea'

Gareth Richards Recipe - Prynhawn Da