Easter Blondies
Preparation 15 Minutes
Cook 40 Minutes
Serves 12
Method
Preheat the oven to 190 degrees Celsius and butter or line with parchment paper a 20cm x 20cm baking tin.
Melt the butter and white chocolate in a bowl over a pot of water and take off to cool once combined and fully melted.
In another bowl, mix the muscovado sugar, caster sugar and eggs together until thick and glossy. Approximately 2 minutes.
Once the butter and white chocolate mixture is cooled, mix in 1/3 to the sugar and eggs, and then fold in the rest.
Add in your flour, baking powder, vanilla, almonds and macadamias and mix until just combined.
Pour batter into your lines baking tin and for 35-45 minutes. The centre should still have a little wobble and a tooth pick should come out a little fudgy.
Straight from the oven, press your speckled eggs into the top of your blondie and let cool on a wire rack.
Ingredients
225gm Unsalted Butter diced
100gm white chocolate chips
250gm Muscovado Sugar
325gm plain flour
100gm Sunbeam Macadamias
100gm Sunbeam Blanched Almonds
150gm Caster sugar
1tsp baking powder
3 eggs
1 teaspoon vanilla paste
140gm Cadbury mini speckled eggs
Recipe Collection
Zucchini Salad
Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.
Whisk together lemon juice and olive oil, season. Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.
Drain zucchini and arrange on a serving platter. Sprinkle over pine nuts, sultanas, raisins and feta. Scatter over mint leaves just before serving.
Lamb Rogan Josh
- Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
- Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
- Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.
Lunchbox Muffins
Preheat oven to 180°C and line cupcake or muffin tray with paper cases.
- Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
- Add the eggs and beat well. Add flours to the mixture and beat well.
- Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.
Almond Lemon Broccoli
- Trim broccoli and cut into florets; steam or boil until tender. Drain and place in a serving bowl. Cover to keep warm.
- Melt butter in a small saucepan. Remove from heat. Add lemon juice, salt and pepper and swirl saucepan to combine. Drizzle butter mixture over broccoli, then scatter with almonds.
Burnt Honey and Macadamia Semifreddo
- Line a 2L freezer-safe container with baking paper.
- In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
- Combine all eggs, vanilla, sugar and salt in a heatproof bowl. Bring a saucepan of water to a simmer, place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
- Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
- Serve generous scoops in waffle cones.
Decadent Fruit Mince
Mix all the ingredients in a large bowl till combined.
Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mix made ahead can be used for so many great Sunbeam Recipes!
