Gin and Tonic Traybake Squares Recipe

Gin and tonic traybake squares

  • makes 32
  • Easy

Treat your guests to these mini boozy squares at your next drinks party – sweet canapés make a thoughtful extra touch



  • unsalted butter 200g, softened
  • golden caster sugar 200g, plus 2 tbsp
  • eggs 4
  • plain flour 200g
  • baking powder 2 tsp
  • gin 6 tbsp
  • lemon 1, zested and juiced
  • tonic water 2 tbsp


  • unsalted butter 150g, softened
  • icing sugar 400g
  • gin 1 tbsp
  • tonic water 1 tbsp
  • lemon 1, zested and ½ juiced


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and line a 20cm x 30cm rectangular cake tin. 

  • Step 2

    Put the butter and sugar into a bowl and beat until fluffy and pale. Add the eggs 1 at a time, beating until incorporated before adding the next (add a tbsp of flour after each one if it splits). Add the remaining flour, baking powder, 4 tbsp of the gin, the lemon zest and juice, and a pinch of salt. Scrape into the tin and bake for 20-25 minutes or until risen and firm. 

  • Step 3

    Mix together the 2 tbsp of caster sugar, remaining gin and the tonic water. 

  • Step 4

    Cool the cake for 10 minutes then use a skewer to poke holes all over. Pour the gin and tonic mixture all over the cake, then cool in the tin before removing onto a board.

  • Step 5

    To make the buttercream, whip the butter with electric beaters until really soft, then  add the icing sugar a spoonful at a time. Mix together the gin, tonic water and lemon juice, and stir through the buttercream. Spread over the cake and sprinkle over the lemon zest. Cut into bite-sized pieces to serve.