RASP­BER­RIES BLONDIES

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 30 mins plus cool­ing time Makes about 16

300g white choco­late 250g but­ter 400g caster sugar 1 tsp vanilla ex­tract 4 ex­tra-large eggs 190g self-rais­ing flour, sifted 200g rasp­ber­ries Ic­ing sugar, for dust­ing

1 Pre­heat the oven to 180°C. Lightly grease or spray and line a 20x30cm bak­ing tin.

2 Com­bine choco­late, but­ter and caster sugar in a pan and stir over medium heat un­til melted. Re­move from heat and let it cool slightly.

3 Add vanilla and beat in the eggs one at a time. Fold in the flour and rasp­ber­ries. Gen­tly spread the mix­ture into the tin and bake for 30 min­utes.

4 Re­move from the oven and cool in the tin for 10 min­utes, then slice into squares and turn out on to a wire rack to cool. Serve dusted with ic­ing sugar and ex­tra berries.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.