Cranberry blondie (Egg - Free)
White chocolate Blondie with cranbeery and chunks of white chocolate topped with buttery crunch crumble.
Unsalted Butter room tempreture 100Gm
Castor sugar 40Gm
Brown sugar 60Gm
Condensed milk 30Gm
White Chocolate for melting 40Gm
Baking Soda (Dilute in warm water)¼ Gm
Dried cranberry 40Gm
Butter (2) 40gm
Castor sugar (2) 40
European flour (2) 80
white chocolate chunk 40Gm
In a bowl cream butter(1), castor sugar(2), brown sugar
Dilute soda in warm water
Melt the white chocolate and add to the butter and sugar mixture.
Add condense milk to the batter and fold the European flour(2).
Then Add baking soda solution and lemon zest
Throw in the white chocolate chunks and cranberry
For the crumb cream butter (2), and castor sugar (2). Add in the European flour (2) and make the crumbly mixture
Transfer the batter into prepared greased square cake of 6” into 6” and sprinkle crumbs over the batter.
And bake the Blondie into the oven for 20 min at 160 degree Celsius.