White chocolate and raspberry blondies

A delicious, gluten-free bake that everyone can enjoy.

Makes 15 • Ready in 55 mins plus cooling

125g soft, light brown sugar

125g butter, softened

2 eggs

1tsp vanilla extract

125g gluten-free self-raising flour 250g white chocolate, roughly chopped

100g macadamia nuts, roughly chopped

2tbsp freeze-dried raspberries

You will need:

A 26cm x 16.5cm rectangular cake tin, lined with baking paper

1 Heat the oven to 190C/gas 5.

Heat the sugar and butter in a pan over a gentle heat, stirring until the sugar dissolves. Leave to cool slightly. 2 Stir in the eggs, one at a time, then the vanilla. Fold in the flour, 150g of the chopped chocolate and the nuts. Pour the mixture into the lined tin and spread evenly.

3 Bake for 25-30 mins, until just firm to the touch. Leave to cool in the tin for about 10 mins, then remove and leave to cool on a wire rack.

4 Melt the remaining chocolate in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Drizzle over the blondies and sprinkle the raspberries on the top. Cut into 15 slices.

Per serving: 277 cals, 18g fat, 8g sat fat, 26g carbs

TIP Although these work well with gluten-free flour, you can use ordinary self-raising flour, if preferred