Sharkett Sisters: May 2017

LEMON AND RASPBERRY BLONDIES

May 22, 2017

Hello everybody,

we hope you had a lovely weekend and fab Monday to kickstart the week.

This week we decided to try something that we have been wanting to bake for probably at least two years. Somehow we always seem to forget about it when we're deciding what to bake. These delightful little squares are lemon and raspberry blondies. A blondie being a white chocolate brownie ~ incase you didn't know.

They are super duper delicious, and a dreamy combination of flavours!

You can really taste the white choc, raspberries and zingy lemon.

Ingredients:

150g white chocolate

125g butter

150g caster sugar

2 eggs

zest of 1 lemon

juice of 1/2 lemon

1 punnet of raspberries

pinch of salt

200g plain flour

Pre-heat your oven to 170ºC /150ºC Fan /Gas Mark 3 and line a square (or rectangle) tin with greaseproof paper.

First, you need to melt your chocolate and butter together. Break your chocolate into small pieces and place in a bowl together with the butter over a pan of boiling water (you can just microwave it, if you want!) Take off the heat once fully smooth and melted.

Immediately stir in the caster sugar, so that it melts into the mixture. Add in your two eggs, lemon juice and zest, and stir. Don't worry if your mixture looks a bit weird and separated at this point, all will be fine! Stir quickly, to make sure your eggs don't scramble!

Add the salt and flour, and mix until well combined. Then, add in most of the raspberries leaving a few to pop on top. Pour the mixture into the tin and spread evenly, the poke your final raspberries on top.

Bake in the oven for around 45 minutes, and check if cooked by seeing if an inserted skewer comes out clean. Ours took about 20 minutes longer than this, but that's just how long our oven took. Keep checking at regular intervals until the skewer comes out clean, or just with moist crumbs on. If you notice the blondie begins to get too brown then cover with kitchen foil.

Once out of the oven, leave to cool in the tin for 10-15 minutes. Then take out of the tin, and leave to cool completely on a wire rack before cutting into squares.

The only step left is EAT! Ideally in our case with a nice cup of tea.

If you like lemon and raspberry flavours then you are guaranteed to LOVE this! Blondies are crazy tasty as they are but add in a zingy hit of lemon and a fruity addition of raspberries and you have a bake to die for!

They have the lovely, squishy consistency of a brownie with those two yummy flavours and a background of white chocolate.

Are you more of a white choc or a milk choc kind of person? blondie or brownie?

What kind of flavour combinations are your favourite to bake with? We're thinking of experimenting with Lime and Blackberry next!

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Lots of love, Antonia and Imogen x