White Chocolate and Macadamia Blondies

Run out of ideas for mum for Mother’s Day?  These wicked little bursts of sweetness are just the thing and are easy to make. They’re from A Sweet Little Book, my first eBook, which won a Gold Award in the eLit Awards in the United States ten days ago.  
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About this Recipe

By: Sheridan Rogers

Run out of ideas for mum for Mother’s Day?  These wicked little bursts of sweetness are just the thing and are easy to make. They’re from A Sweet Little Book, my first eBook, which won a Gold Award in the eLit Awards in the United States ten days ago.  

Ingredients

  • white chocolate 300g, broken into squares
  • unsalted butter 75g, chopped
  • eggs 3, organic or free-range, at room temperature
  • caster sugar 90g
  • vanilla extract 1 teaspoon
  • orange zest 1 teaspoon, finely grated
  • plain flour 2/3 cup
  • self- raising flour 2/3 cup
  • toasted macadamias 75g, roughly chopped
  • white chocolate chips 75g
  • icing sugar to dust

Preheat oven to 180degC (160degC fan forced). Line the base and sides of a 20cm x 30cm slab tin with baking paper. Place the chocolate squares and butter in a heatproof bowl over a saucepan of simmering water – don’t let bowl touch the water. Stir with a wooden spoon to combine well. Remove from heat when melted and set aside to cool. In a mixing bowl, whisk the eggs with the caster sugar, vanilla extract and orange zest until light and fluffy. Stir in the cooled melted chocolate mixture, then fold in the sifted flours. Stir through the chopped nuts and white chocolate chips. Spoon mixture into the prepared pan, spreading out evenly with a spatula. Bake for 20-25 minutes until top has a firm crust. Leave to cool in the pan, dust with icing sugar, then cut into  squares.