This Middle Eastern twist on a classic American treat combines the flavours and textures of toasted pistachios and white chocolate chips with fragrant rose water. Find more delicious Kurdish recipes here: www.kurdish-kitchen.com
150g white chocolate
100g unsalted butter
200g light brown sugar
85g plain flour
2 large eggs
1 tbsp rose water
100g white chocolate chips
60g pistachio kernels
¼ tsp fine salt
Sprinkling of rose petals to decorate (optional)
Set your oven to 175 degrees Celsius.
Toast your nuts! This releases their natural oils and really enhances their flavour. Put your nuts on a baking try, and put in the oven for 5-7 minutes, keeping an eye on them so they don’t burn.
Roughly chop the white chocolate and butter up and put together in a heatproof bowl. Melt together, either in the microwave, or on the stovetop over a pot of simmering water. Once melted, stir together and set aside until cooled down.
Next, whisk in brown sugar. Don’t worry if at this point it looks as though it has split – it reincorporates when the eggs are added in the next step.
Whisk in 2 eggs, one at a time.
Add rose water and salt, and whisk until blended.
Whisk in flour.
Roughly chop the cooled nuts and fold into the blondie mixture, then fold in the white chocolate chips.
Line a 20 x 20cm tin with baking paper, and pour in your mixture. If you have some, sprinkle dried rose petals over the top, and put into the oven.
Bake for 20 to 25 minutes at 175 degrees Celsius. Once baked, leave to cool completely (good luck with that!) before slicing it up into portions. Enjoy!