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Muscovado, macadamia & cranberry blondies
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Makes: 16 squares
150g unsalted butter
90g caster sugar
125g Billington’s Dark Muscovado Natural Unreﬁned Cane Sugar
250g plain ﬂour
½ tsp baking powder
½ tsp ﬁne salt
½ tsp ground cinnamon
75g macadamia nut halves
100g porridge oats
75g dried cranberries
2 medium British Blacktail Free Range Eggs
1 tsp vanilla extract
50g white chocolate, roughly chopped
1. Preheat the oven to 180˚C, gas mark 4; line a 23 x 23cm square cake tin with parchment. Melt the butter and both sugars in a saucepan over a low heat, stirring to combine. Take off the heat and allow to cool slightly. Meanwhile, mix the ﬂour, baking powder, salt, cinnamon, nuts, oats and cranberries in a large mixing bowl.
2. Beat the eggs together, then whisk into the butter and sugar, along with the vanilla extract. Beat into the dry ingredients until combined, then tip into the prepared tin and bake for 20-25 minutes until risen and golden on top. Allow to cool completely in the tin.
3. Melt the white chocolate in the microwave or by putting it in a bowl over a pan of barely simmering water. Drizzle with a spoon over the traybake. Allow to set for 5 minutes before slicing into 16 squares.
Give a little love
These festive-ﬂavoured blondies are perfect for brightening up a loved one’s day. Wrap in waxed paper and tie with ribbon for a lovely home-made gift.
Typical values per serving:
This recipe was first published in December 2020.