Monday, 31 December 2012

Chai Spiced Blondies

Recipe from Raspberri Cupcakes

Chai Spiced Blondies
Makes 16

225g unsalted butter, melted
275g light brown sugar
2 eggs
1½ tsp vanilla extract
250g plain flour
1½ tsp cinnamon
1tsp freshly ground pepper
1tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
 ¼ tsp ground coriander seeds
pinch freshly ground nutmeg
For the ganache:
2tbsp chai tea
300ml double cream
400g white chocolate, chopped

1. Preheat the oven to 180C/350F/mark 4. Grease and line a 17x27cm pan with  baking paper.

2. Beat together the butter, sugar, eggs and vanilla. Sift in the flour and spices and fold until completely incorporated.

3. Pour the batter into the pan and bake for about 30-35 minutes, or until a skewer inserted in the centre of the blondie comes away clean.

4. For the ganache, bring the cream and spices to the boil in a saucepan over a gently heat. Strain to remove the tea and pour over the chocolate in a heatproof bowl. Mix until the chocolate has completely melted and the ganache is smooth; refrigerate to thicken a little before covering the blondies.

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