You know I love to bake with tea, and I think these matcha blondies have to be one of my favourite recipes yet! When we visited Paris I sampled a delicious matcha and raspberry cake, and since then I’ve been wanting to experiment more with matcha in my baking. Matcha can be expensive, but these blondies don’t have the huge measurements I’ve seen in some recipes – yet they still pack a flavour punch. Here, the matcha adds just the right amount of bitterness to the sweet white chocolate of the blondies, and hazelnuts provide crunch to balance the gooeyness. To make them, you will need:
140g butter, plus extra for greasing
200g white chocolate
220g golden caster sugar
2 large eggs
120g plain flour
1 tbsp matcha green tea powder
50g blanched hazelnuts, toasted.
Preheat the oven to 180C/160C Fan/ Gas 4 and grease and line a 20cm square tin with baking parchment. Cut half the chocolate into chunks and put to one side. Melt the butter with the remaining chocolate in a bowl over a pan of simmering water, then remove from the heat and beat in the sugar.
Leave to cool to room temperature, then beat in the eggs one at a time.
Fold the flour and matcha through the mixture and gently stir through the hazelnuts and chunks of white chocolate.
Bake for 25 – 30 minutes. You want it to be a little gooey. Leave to cool completely, cut into squares and serve.
What are you baking this weekend?
Recipe via BBC Good Food.