Christmas baking + making : Christmas blondies

I love white chocolate so I knew I had to try this recipe from the December 2011 issue of AWW. These are really good, even Elodie has been tucking into a little bit of it. And there is nothing left so I always take that as a sign of success. Don’t do what I did and replace the plain flour with self raising flour, stick to the plain flour. Mine rose quickly and then was a bit crumbly. But it still tastes really good and even better the next day.

Preheat the oven to 180 degrees (160 if fan forced and don’t overdo the heat). Line a square cake tin with baking paper. In a small bowl mix the brandy into the fruit mince and set aside.

If you have a thermomix then place butter, vanilla and sugar in bowl for 40 seconds on speed 4. Scrape down bowl and add in eggs and beat for 10 seconds on speed 4. Add in flours, almond meal and process for 30 seconds on speed 4. Add in fruit mince mixture, chocolate and half flaked almonds and  mix for 40 seconds on closed lid position and speed soft. If your choc chips aren’t evenly distributed just do another 20 seconds.  **Press into lined tin and sprinkle the rest of the flaked almonds over the top. Bake for about 40 minutes until a knife comes out clean. Mine took a little longer but don’t be tempted to increase the temperature or the top will cook too fast. Allow to cool in pan then slice and enjoy. It tastes better the next day too. If you can wait that long but I’m guessing not.

If you don’t have a thermomix then combine your fruit mince and brandy and set aside. Cream butter, vanilla and sugar together until pale and creamy. Add in eggs and beat until combined. Add in flours and almond meal and mix well until all combined. Lastly add in fruit mince, chocolate and half the flaked almonds and ensure all evenly distributed. Follow from **.