Custard Cream Blondies

AuthorGeo FoodsCategory

Ingredients

 175 g butter, plus extra for greasing
 200 g light muscovado sugar
 125 g golden caster sugar
 4 tbsp custard powder
 2 eggs
 2 tsp vanilla extract
 250 g self-rising flour
 · Salt to taste
 15 custard creams
 150 g vanilla white chocolate

Preparation

1

Heat the oven to 180°C and butter and line a tin with baking paper. Melt the butter, both sugars and custard powder gently in a saucepan. When the mixture is smooth and you can’t feel any grains of sugar left, take off the heat and leave to cool for five minutes. Stir in the eggs, one-by-one, until smooth, followed by the vanilla and flour with ¼ teaspoon of salt. Quickly stir in two-thirds of the broken custard creams followed by the chocolate chunks, and scrape into the tin. Scatter over the remaining biscuit bits and bake for about 30 minutes until golden and set on top. Cool the blondies in the tin before cutting into bars. And enjoy!

Related Recipes

Ingredients

 175 g butter, plus extra for greasing
 200 g light muscovado sugar
 125 g golden caster sugar
 4 tbsp custard powder
 2 eggs
 2 tsp vanilla extract
 250 g self-rising flour
 · Salt to taste
 15 custard creams
 150 g vanilla white chocolate

Directions

1

Heat the oven to 180°C and butter and line a tin with baking paper. Melt the butter, both sugars and custard powder gently in a saucepan. When the mixture is smooth and you can’t feel any grains of sugar left, take off the heat and leave to cool for five minutes. Stir in the eggs, one-by-one, until smooth, followed by the vanilla and flour with ¼ teaspoon of salt. Quickly stir in two-thirds of the broken custard creams followed by the chocolate chunks, and scrape into the tin. Scatter over the remaining biscuit bits and bake for about 30 minutes until golden and set on top. Cool the blondies in the tin before cutting into bars. And enjoy!

Custard Cream Blondies

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