Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Raspberry & macadamia blondies (recipe courtesy of Women’s Weekly Food)

Ingredients

185 grams butter, chopped coarsely

400 grams white chocolate, chopped coarsely

1¼ cups (275g) caster (superfine) sugar

3 eggs, beaten lightly

1½ cups (225g) plain flour

¾ cup (105g) self-raising flour

¾ cup (115g) unsalted macadamias, lightly roasted, chopped coarsely

150 grams frozen raspberries

1 teaspoon icing sugar

Method

1. Raspberry and macadamia blondies
2. Combine butter and half the chocolate in a large saucepan; stir over very low heat until almost smooth. Remove from heat; cool for 10 minutes.
3. Preheat oven to 180°C/350°F. Grease a 20cm x 30cm rectangular pan; line base and sides with baking paper, extending paper 5cm over long sides.
4. Stir sugar and egg into butter mixture, then sifted flours, macadamias and remaining chocolate. Gently fold in raspberries. Spread mixture into prepared pan. Bake blondie for 35 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool in pan.
5. Just before serving, dust blondie with sifted icing sugar and cut into squares.

Notes

To toast macadamias, toss whole in a dry frying pan for 3-5 minutes, or spread on an oven tray and bake in moderate oven, 180°C, for 5-10 minutes until golden. Cool and chop.  Blondies are suitable to freeze. Butter mixture suitable
to microwave.

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