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Pistachio, rose and white chocolate blondies
- Preparation and cooking time
- Makes 16 blondies
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)
- STEP 1Set your oven to 175 degrees Celsius.
- STEP 2Toast 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.
- STEP 3Roughly 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.
- STEP 4Next, 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.
- STEP 5Whisk in 2 eggs, one at a time.
- STEP 6Add rose water and salt, and whisk until blended.
- STEP 7Whisk in flour.
- STEP 8Roughly chop the cooled nuts and fold into the blondie mixture, then fold in the white chocolate chips.
- STEP 9Line 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.
- STEP 10Bake 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!