Baking ingredients
- 200 g unsalted butter, plus extra for greasing the tin
- 75 g white chocolate, roughly chopped
- 300 g light muscovado sugar
- 4 medium eggs
- 200 g plain flour - sieved
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 lemon - coarsely grated rind and 1 teaspoon juice
- 60 g macadamia nuts – finely chopped
Decorating ingredients
- 100 g white chocolate
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Instructions
Baking Instructions:
Step 1
Pre heat the oven to 180°C/350°F/gas mark 4.
Step 2
Grease and line a rectangular tin with baking paper.
Step 3
Melt the butter slowly over a low heat in a medium pan.
Step 4
Increase the heat and allow the butter to bubble gently for about 5 minutes until the white solids turn golden and the butter smells sweet and biscuity.
Step 5
Cool for 5 minutes, then, add the white chocolate. Set aside for a few minutes to allow the chocolate to melt and stir until smooth.
Step 6
Using a food mixer or electric beaters, whisk the muscovado sugar and eggs together for approximately 5 minutes until pale and thick.
Step 7
Tip in the plain flour, salt, cooled chocolate and butter mixture, vanilla, lemon rind and juice and chopped macadamia nuts, and then fold in with a spatula or metal spoon until even.
Step 8
Pour the mix into the prepared tin and bake in the centre of the oven for 40 to 45 minutes or until risen all over with a dark golden crust.
Step 9
Cool completely in the tin, and then cut into squares.
Decorating Instructions:
Step 10
Melt the white chocolate over a bowl of boiling water.
Step 11
Using a spoon, drizzle the white chocolate over the blondies.
