• 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 1
    Set your oven to 175 degrees Celsius.
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    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.
  • STEP 5
    Whisk in 2 eggs, one at a time.
  • STEP 6
    Add rose water and salt, and whisk until blended.
  • STEP 7
    Whisk in flour.
  • STEP 8
    Roughly chop the cooled nuts and fold into the blondie mixture, then fold in the white chocolate chips.
  • STEP 9
    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.
  • STEP 10
    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!

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