Tweed Squares a.k.a. “Tweedies.” Vanilla cake with flecks of grated chocolate baked in, topped with vanilla frosting and finished with a layer of chocolate. A Newfoundland favourite.
Tweed Squares; today’s cookie recipe is more like a delicious little tea cake and is a very old family recipe. Tweed Squares or Tweedies as we always called them, were a childhood favorite of mine and it seemed every Newfoundland baker I knew when I was growing up baked them.
The chocolate flecked cake is quite moist and pairs well with the creamy vanilla frosting and crowning chocolate. We always made and froze these during our Holiday baking and I was always the first one to scoop one off of any cookie tray I found them on.
Since I first posted this recipe several years ago it has continued to grow in popularity. I have has people from all across the country write to thank me for this nostalgic reminder of childhood for them in Newfoundland.
One of the best things about writing this blog is the wonderful stories and memories many readers share about old fashioned recipes like this one. Many have reclaimed this recipe into their family as a result of finding it here, preserving part of their own family’s baking story. That is the just the best thing about writing this blog.
We have a whole collection of cookies that I remember from growing up in Newfoundland in the 70’s and earlier, particularly at the Christmas season. Be sure to check out all of those as well here: Classic Newfoundland Cookie Collection.
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- 1 1/2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 2/3 cup sugar
- 2 egg yolks reserve whites
- 1/2 cup milk
- 1 ounce dark chocolate finely grated.
- 1/3 cup butter
- 1 1/2 cups icing sugar powdered sugar
- 1 tsp vanilla extract
- a little milk
- 1 cup chocolate chips
- 2 tbsp butter
Grease and flour a 9x9 inch baking pan well or line with parchment paper. Preheat oven to 325 degrees F.
Sift together the flour, baking powder and salt and set aside
Cream together the butter and sugar well. Add the egg yolks and beat until creamy.
Fold in the flour alternately with the milk, beginning and ending with the dry ingredients. Do mot over mix.
Beat the egg whites to soft peaks and gently fold them into the cake batter. When the egg whites are almost incorporated fold in the grated chocolate.
Pour batter into the prepared pan and bake for about 20 -25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake portion. Cool completely on a wire rack. Top with vanilla frosting.
Cream together the butter icing sugar and vanilla.
You may add a little milk a teaspoon at a time, if the frosting seems too stiff to be spreadable but the frosting should be quite a thick consistency; much thicker than cake frosting.
Spread evenly on the baked cake base and chill in the fridge for a couple of hours before adding the chocolate topping.
Melt the chocolate and butter together over low heat or in a double boiler.
Cool to lukewarm and spread quickly over the chilled frosting. Let the chocolate set before cutting into squares or bars and serving.
If your cake domes too much in the px13 pan, you can always cut a little off the top horizontally with a serrated knife before adding the frosting layer.
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