Muscovado, macadamia & cranberry blondies

Name: Muscovado, macadamia & cranberry blondies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16
Ingredients: 150 g unsalted butter; 90 g caster sugar; 125 g Billington’s Dark Muscovado Natural Unreﬁned Cane Sugar; 250 g plain flour; ½ tsp baking powder; ½ tsp ﬁne salt; ½ tsp ground cinnamon; 75 g macadamia nut halves; 100 g porridge oats; 75 g dried cranberries; 2 medium British Blacktail Free Range Eggs; 1 tsp vanilla extract; 50 g white chocolate, roughly chopped

These blondies are laced with nutty macadamias, cranberries and is made with dark muscovado sugar to bring a deep, toffee-like flavour. It is topped with a drizzle of white chocolate.

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Vegetarian

Makes16
CourseSnack
Prepare20 mins
Cook35 mins
Total time55 mins
Plusplus cooling

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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

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.
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.
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.

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