1. Preheat your oven to 180°C/160°C/Gas Mark 4. Grease and line a 20x30cm rectangular baking tin.
2. Put the sponge mix and water in a large bowl and whisk together until you have a smooth mixture.
3. Pour into your prepared baking tin and smooth the top. Bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
4. Once your cake has cooled, put your plain Scotbloc Drops in a microwavable bowl and melt in the microwave for 30 seconds then stir, continue to heat in 20 seconds bursts stirring between each burst until melted and smooth. Repeat for the white Scotbloc Drops.

5. Pour the melted plain Scotbloc Drops over your traybake and smooth to cover the surface. Put your melted white Scotbloc Drops in a piping bag and pipe lines across the top of your traybake. Using a cocktail stick feather the white Scotbloc Drops through the plain.
6. Once almost set score lines with a sharp knife to portion up the traybake, this will help you cut it when you are ready to serve.

Shelf Life- Store in airtight container for up to 3 days.