Prep
15 minBake
30 minsServes
8 to 10Difficulty
Medium About
There are brownies, there are blondies and now we’ve gone and made rubies! A nutty white chocolate blondie with a distinctively fruity redhead, it’s a whole new look for your favourite easy traybake…
In a small saucepan, melt butter over medium heat, stirring occasionally.
Once melted, let the butter continue to bubble away, carefully swirling the pan every 30 secs. Cook for 5 mins then transfer to a large bowl and cool for a few mins.
Meanwhile, arrange a rack in the centre of the oven and heat to 175ºC.
Grease an 8-x 8-inch baking pan. For easy blondie removal, you can also line with a strip of parchment.
Add the brown sugar to the cooled browned butter in the bowl and whisk to combine. Add the egg and vanilla, then whisk until well combined.
Add the flour, baking powder, and salt. Mix again, then add the nuts, 2 ounces of the chopped ruby chocolate, and half of the freeze-dried berries; stirring until combined.
Transfer the batter to the prepared pan, spreading into an even layer. Then, bake until the edges are set for about, 20 to 24 mins.
While the blondies are still hot, sprinkle evenly with the white chocolate and remaining ruby chocolate. Let the chocolate melt for a few minutes, then use an offset spatula or knife to spread and swirl, creating a marbled design.
Sprinkle evenly with the remaining crushed freeze-dried berries before the chocolate sets.
Cool to room temperature for at least an hour. If needed, move the cooled blondies to the fridge for a few minutes to help the chocolate set.
Then stuff your face with the best blondies ever!
Ingredients – 11 items
1
Butter
Unsalted, cubed, more for the pan
Tate & Lyle Fairtrade Light Brown Soft Sugar
Large eggs
Pure vanilla extract
All purpose flour
Baking powder
Salt
Kosher
Macadamia nuts
Coarsely chopped, lightly toasted
Ruby chocolate chips
Can be substituted for milk chocolate
Strawberries
Lightly crumbled, freeze-dried
White chocolate
Finely chopped
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Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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