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Maple and Roast Macadamia Blondies
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Maple and Roast Macadamia Blondies
It's important not to overcook the macadamia nuts (being high in oil, they burn easily), and not to overcook the blondies themselves - they should remain dense and sticky.
- Preparation time: 15 minutes
- Cooking time: 25-30 minutes, plus cooling
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Total time:
40-45 minutes, plus cooling
Makes: 12
Ingredients
- 100g macadamia nuts
- 170g softened unsalted butter, plus extra for greasing
- 150g caster sugar
- 180ml maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 180g plain flour
- Pinch of salt
Method
- Preheat the oven to 190°C/gas 5. Line the base of a 20cm square cake tin with non-stick baking parchment, and butter the sides.
- Spread the macadamia nuts on a baking tray and roast in the oven for 5-10 minutes, shaking once or twice, until nicely browned. Leave to cool, then roughly chop.
- Melt the butter in a saucepan large enough to hold all the ingredients, over a low heat. Remove from the heat. Stir in the sugar and maple syrup, then whisk in the eggs, one at a time, followed by the vanilla extract. Sift the flour and salt into the pan and beat in - but don't be too enthusiastic, as a slightly lumpy batter makes a finer blondie than a perfectly smooth one. Finally, mix in the nuts.
- Pour into the prepared tin and bake for 25-30 minutes, until just about firm. Test by inserting a skewer into the centre. If it comes out pretty much clean, but with the odd moist crumb adhering, then it is done.
- Cool for 10 minutes in the tin, then cut into 12 squares. Eat warm or leave to cool on a wire rack.
Comments
This recipe was first published in March 2003.
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