While visiting with family in New Zealand, we had a really lovely dinner at my younger brothers home. He and his beautiful family had recently moved to a lifestyle block, right outside of town, complete with cows and chickens and a pig on the way.
It was so wonderful to be with our family, have fabulous conversation in comfortable, gorgeous surrounds, and an incredible array of delectable dinner dishes – which these Raspberry and Macadamia Blondies followed.
Charming display of plates and cutlery
Delectable dinner dishes
RASPBERRY AND MACADAMIA BLONDIES
125 grams butter, chopped
2 x 180 gram blocks of white chocolate, chopped
1 1/2 cups flour
1/2 cup sugar
2 eggs, lightly beaten
1/2 cup macadamia nuts, toasted and chopped
125 gram punnet of raspberries
icing sugar for dusting, optional
Heat oven to moderate, 180C. Lightly grease a 20 centimeter square cake pan. Line base and sides with baking paper, extending paper 2 centimeters above the edge of the pan.
Place butter and half the chocolate in a saucepan. Stir over low heat until melted. Cool for 10 minutes.
Stir in flour, sugar, eggs, macadamias and remaining chocolate until combined. Fold raspberries through. Spread into pan.
Bake for 35 to 40 minutes until cooked when tested with a skewer. Cool in pan before cutting into squares.
Serve dusted with icing sugar, if desired
Recipe adapted from Woman’s Day