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Macadamia blondies
serves 12
ingredients
100g/4oz butter, cubed
100g/4oz white chocolate, broken
into pieces
100g/4oz caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
100g/4oz self-raising flour, sifted
75g/3oz macadamia nuts, roughly
chopped
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
20cm/8in square tin and line with baking parchment, leaving the paper
hanging over on two opposite sides.
• Put the butter and white chocolate in a heatproof bowl. Half-fill a
saucepan with water, and bring to the boil. Remove from the heat. Place
the bowl over the saucepan, making sure that the bottom of the bowl
does not sit in the water. Stir occasionally until the butter and chocolate
have melted and are smooth.
• Add the caster sugar to the bowl, and gradually stir in the eggs. Add the
vanilla essence, fold in the flour and macadamia nuts, then pour into the
prepared tin. Bake for 35–40 minutes. Leave to cool in the tin before
lifting out and cutting into squares.
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