Ingredients
12 Matcha and White Chocolate Cookie Doughballs, at room temperature
A little flour, for rolling
175 g butter, melted
200 g unrefined brown sugar
1 tsp vanilla extract
1 large egg
200 g plain flour
25 g ground almonds
Splash of milk
150 g Lindt white chocolate with a touch of vanilla, chopped
50 g fresh or frozen raspberries
To decorate:
Melted white chocolate with a touch of vanilla
Freeze dried raspberries
We love mixing and matching flavours to create some sensational cookie combinations at Doughlicious HQ. Here we combine a fabulously fruity blondie recipe with our magnificent matcha and white chocolate cookie dough to make these brilliant blondies bursting with flavour and colour!
Method
Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8 in | 20 cm square tin.
Bring together the matcha and white chocolate cookie dough balls to form one large ball.
Lightly dust a work surface with flour and roll out into a square. Trim to fit the tin.
Carefully transfer to the base of the prepared tin, using the trimmings to press into the corners to ensure there are no gaps in the dough. Prick with a fork.
Meanwhile, in a large bowl, gently whisk together the melted butter and brown sugar. Stir in the vanilla extract. Add the egg and mix until combined.
Stir in flour, ground almonds and white chocolate chunks until evenly distributed throughout the mix. Add a splash of milk if necessary. Fold in the raspberries.
Pour the batter over the Matcha and White Chocolate lined tin and smooth over the top.
Bake for around 30-40 minutes until golden or until a skewer inserted in the middle comes out clean.
Leave in the tin to cool completely.
Remove from the tin, drizzled with melted white chocolate and sprinkle with freeze dried raspberries (if wished). Cut into squares and serve.
Cook’s Tip
The exact cooking time will depend on how you like your blondies – these are fabulously fudgy, if you like them a little firmer, cook for the longer cooking time (covering with foil if they are browning too much).
