2 3/4 cups plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt (Maldon takes first prize)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch ground cloves/nutmeg (optional)
200 grams butter/margarine
1 cup light brown sugar
1/2 cup white sugar
2 large eggs plus 1 yolk
1 teaspoon vanilla
1/3 cup silan ( date syrup ) or golden syrup
1 cup white chocolate chips plus extra to garnish
Macadamias and cranberries (optional)
Directions
1: Beat the butter/margarine and sugars till light and creamy, then beat in the eggs and extra yolk, one at a time.
2: Add the vanilla, silan and spices, then whisk the flour, salt and bicarbonate of soda together, add to the mix and blend till combined, then stir in chocolate chips.
3: Spray 2 regular sized foil pans - 30 cm x 25 cm - with oil then carefully spread mixture between the tins using a greased spoon or spatula*
4: Scatter over extra chocolate chips and bake at 180 C for 25 minutes till edges are browned. Cut into approximately 40 blondies.
COOK'S NOTES: These blondies are thinner than regular brownies which I think is better as they aren't as rich and go further. You can, however, put all the mixture into a single, large baking pan to make thicker and more fudgy brownies. Cranberries, macadamias and white chocolate always pair perfectly. Add your nuts and fruit (if using) when stirring in the chocolate chips. The batter can be a little tricky to spread so greasing your spoon or spatula helps. It will spread further as it bakes. Blondies taste just delicious made with margarine too - you can't taste the difference - and the white chocolate chips are parve. Delicious served with vanilla ice-cream and salted caramel sauce. Assemble your own blondie ice-cream sandwich as they're thin enough to do so. Enjoy a multitude of serving opportunities! |
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