The perfect treat to enjoy while doing your Christmas planning (any excuse, eh?), whip up a batch of these blondies. Add a slice to lunchboxes or make some for the Christmas fairs, events and bake sales.
White Chocolate & Cherry Blondies
Ingredients
200g unsalted butter
150g white chocolate
300g light muscovado sugar
3 large free-range eggs
¼ tsp salt
1 tsp vanilla extract
200g plain flour
50g freeze-dried whole cherries
20ml water
Method
1. Preheat oven to 180ºC/Fan 160ºC/Gas 4. Grease and line a tray bake tin.
2. Melt the butter in a pan, then cook gently for about 5 minutes, until it turns golden and the butter smells biscuit-like.
3. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
4. Whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale.
5. Add the flour, salt, cooled chocolatey butter and vanilla. Fold with a metal spoon or spatula until even.
6. Pour the mixture into the tin, then scatter with the rest of the chocolate and the cherries sprinkled with a little water.
7. Bake for 40-45 minutes or until risen all over with a dark golden crust. Cool completely in the tin, then cut into squares.
White Chocolate & Cherry Blondies
Ingredients
200g unsalted butter
150g white chocolate
300g light muscovado sugar
3 large free-range eggs
¼ tsp salt
1 tsp vanilla extract
200g plain flour
50g freeze-dried whole cherries
20ml water
Method
1. Preheat oven to 180ºC/Fan 160ºC/Gas 4. Grease and line a tray bake tin.
2. Melt the butter in a pan, then cook gently for about 5 minutes, until it turns golden and the butter smells biscuit-like.
3. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
4. Whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale.
5. Add the flour, salt, cooled chocolatey butter and vanilla. Fold with a metal spoon or spatula until even.
6. Pour the mixture into the tin, then scatter with the rest of the chocolate and the cherries sprinkled with a little water.
7. Bake for 40-45 minutes or until risen all over with a dark golden crust. Cool completely in the tin, then cut into squares.
Recipe c/o Nothing But Snacks