Doing a stock take of my baking supplies I found a rather lonely bar of white chocolate in the cupboard.
I was in the mood for a spot of baking so leafing through my chocolate bible cookbook, I found this tempting recipe.
Ok so a bar of white chocolate isn’t exactly chocolate drops but with a little imagination and a rolling pin that can be soon rectified and hey, who needs demerara sugar when you’ve got loads of soft brown and so what if I misread the the bit about roughly chopping the walnuts and put them in whole. It was absolutely delicious!
WHITE CHOCOLATE AND WALNUT BLONDIES
75 g unsalted butter
200 g demerara sugar
2 large eggs, lightly beaten
1 teaspoon vanilla essence
2 tablespoons milk
125 g plain flour + 1 tablespoon
1 teaspoon baking powder
75 g walnuts, rougly chopped
125 g white chocolate drops
icing sugar to dust
Preheat the oven to 190C/Gas 5.
Oil an 28 x 18 x 2.5 cm baking tray and line with grease-proof paper.
Place the butter and sugar in a saucepan and heat gently untill the butter has melted and the sugar has started to dissolve. Set aside to cool.
Whisk the eggs, vanilla essence and milk together in a large bowl then stir in the cooled butter and sugar.
Sift the flour, baking powder and salt into the bowl and stir a couple of times.
Toss the walnuts and chocolate in the remaining 1 tablespoon of flour then tip in to the cake mixture. Gently fold the ingredients together until there is no trace of the flour. Do not beat.
Spoon into the prepared tin and bake in the centre of the oven for 35 mins until the cake is firm and the top golden and slightly crusty.
Remove from the oven and place the tin on a rack until the cake is completely cold.
When cold remove the cake from the tin, discard the grease-proof paper and cut into squares or triangles.