PEANUT BUT­TER BLONDIES

“The magic in­gre­di­ent is peanut but­ter with the chunky bits, so you get the crunch­i­ness right through” – Eric

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IN­GRE­DI­ENTS

100g un­salted but­ter 175g caster sugar 150g chunky peanut butt 1 egg 125g plain flour 75g white choco­late 75g wal­nut halves

Dec­o­ra­tion IN­GRE­DI­ENT

Melted choco­late Choco­late chunks Wal­nuts Peanuts

METHOD:

1. Put the but­ter, caster sugar and peanut but­ter into a bowl 2. Cream the mix­ture with a whisk on high speed un­til it is fluffy and light 3. Put your whisk on low speed and gently add the whole egg into the mix­ture 4. Sieve in the flour and the bak­ing pow­der and then slowly fold the mix­ture by hand 5. Stir in the white choco­late and roasted wal­nuts 6. Grease a bak­ing tray with but­ter and line it with bak­ing pa­per 7. Pour your mix­ture into the bak­ing tray and spread evenly 8. Turn the oven to 180°C and bake for 25-30 min­utes un­til it is golden on top 9. Once baked, leave to cool and then tip them out of the tray 10. Use your dec­o­ra­tions and melted choco­late to dec­o­rate the top 11. Slice into squares, ready to share

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