- 200 GRAM SELF RAISING FLOUR
- 200 GRAM BROWN SUGAR
- 100 GRAM BUTTER, soft
- 3 EGGS
- 75 GRAM WALNUTS, chopped
- 75 GRAM CHOCOLATE, chopped
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- 200 GRAM FLOUR
- 200 GRAM SUGAR
- 200 GRAM BUTTER, cold
- 1 EGG YOLK
- 200 GRAM ALMONDS, chopped
- 1/2 CUP CREAM
- 1/4 CUP HONEY
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Beat the eggs with
the sugar and the butter four 5 minutes. Stir in the rest of the ingredients;
pour the batter into a rectangular greased oven tin. Bake 20 minutes
at 175 degrees Celsius; the cake
should remain a little moist inside. Allow the cake to cool down and
cut in squares.
The name "Blondie" hints to the fact, that this cookie
is the opposite of a "Brownie".
The cookie appeals to me, because colleagues used to call me "Blondie"
when I just started working, just like the famous singer. Now, the blond,
however genuine, has darkened considerably and if they would see me
again, they would probably call me "Brownie".
According to the
culinary calendar, there
is even a day to celebrate the existence of Blondies, that is the 22nd
of January, "National
Blonde Brownie Day".
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Mix the flour with
50 gram sugar and 100 gram butter. Knead well, add the egg yolk and
knead some more. Put the dough on the bottom of a greased baking tin.
Bake 15 minutes at 175 degrees Celsius.
Put the cream, remaining butter and sugar and the honey and a frying
pan, heat and stir well. Heat on middle high heat until the mixture
starts to turn golden. Stir in the almonds. Pour this mixture on top
of the baked dough and bake 10 minutes more. Refrigerate for at least
2 hours and cut into squares.
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