Wednesday, 13 October 2010

White choc, almond and cranberry blondies

Possibly the most delicious cake combination ever.

Melt 200g unsalted butter, then leave in a large bowl until it is just warm.

Beat in 150g caster sugar and 2 tsp vanilla extract.
Beat in 2 eggs, then add 250g self raising flour and 1 tsp baking powder.
Mix well, then add 150g dried cranberries.

Stir in 100g chopped white chocolate and 100g chopped almonds (or other nuts.)

Spread mixture evenly in a square tin lined with non stick paper.
Dot 6 teaspoons of cranberry sauce over the top.

Bake at 160 degrees for 40 minutes until just set.
Allow to cool in the tin, the middle will sink a little, press down the edges with a spatula.

Cut into 16 squares when cool, try not to eat all 16 pieces at once.

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