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Baking
A bakewell tart inspired Blondie. With a fresh raspberry tang, chewy almond biscuits, and white chocolate deliciousness.
It's easy to eat too many!
Ingredients
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170g soft Unsalted Butter
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200g Light Brown Sugar
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150g Granulated Sugar
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2 Eggs
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75g Ground Almond
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250g Plain Flour
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1 Tsp Baking Powder
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1 Tbsp Raspberry Powder
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16 fresh Raspberries
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16 Amaretti biscuits (crushed)
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16 White Chocolate Buttons
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Sprinkle of Salt
Directions
- Cream the soft butter and sugar together
- Whisk the eggs to a soft peak
- Fold the Sugar and Butter mix into the Eggs
- Sift and slowly add the flour, Salt and Baking powder
- Fold in the Ground Almond
- Crush the Amaretti biscuits and fold in
- Fold in the Raspberry powder
- Line a baking tray with parchment
- Pour in the mixture and level it off
- Imagine 16 portions and pop a fresh rasbperry in the centre submerging slightly
- Add a white chocolate button to the imaginary squares
- Bake for 25-35 mins @ 180c
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