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Tarragon blondies
Makes 9-12 Cakes, Bread and Pastries
Ingredients
- 225g unsalted butter, plus extra for greasing
- 5 tarragon sprigs, 1 finely chopped, plus extra leaves to decorate
- 200g light brown sugar
- 2 eggs
- 1tsp vanilla bean paste
- 160g plain flour
- pinch ground cloves
- ½tsp salt
- 100g white chocolate, roughly chopped
- 50g macadamia nuts, roughly chopped
Method
160C F/Gas 4. Grease and line a 20cm square cake tin. Put the butter and the 4 whole tarragon sprigs in a small saucepan. Gently melt the butter, then remove from the heat, cover and let it steep for 15–20 minutes. If you prefer a stronger flavour, leave it for around 1 hour.
Strain the butter into a large bowl, discarding the tarragon sprigs. Once cooled, mix in the sugar, then stir in the eggs and vanilla until smooth.
Add the flour, ground cloves, chopped tarragon and salt, stirring gently until just combined. Stir in the white chocolate and nuts.
Pour the batter into the prepared tin and arrange the extra tarragon leaves on top of the batter. Bake for 20–25 minutes or until just set.
Let the blondies cool completely before slicing. For a really clean cut, chill them in the fridge for a few hours before slicing with a sharp knife.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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