I know we’re hurtling towards Christmas, but I’m just not ready for the festive season to begin so I’m clinging on to November. This recipe used up the last of the bonfire toffee I had in the house.
Bonfire Toffee Blondies (makes 9)
300g golden caster sugar
2 large free range eggs
1 tsp vanilla extract
250g plain flour
1½ tsp baking powder
1 tsp salt
100g bonfire toffee, finely chopped
1. Preheat the oven to 160°C and prepare a 20cm square baking tin by greasing and lining.
2. Melt the butter in a saucepan and set to one side.
3. In a bowl, whisk together the sugar, eggs and vanilla until the mixture is frothy. Stir in the melted butter. Sift in the flour, baking powder, salt and add 50g of the toffee pieces and stir until just combined.
4. Pour into the prepared tin and sprinkle the remaining toffee shards on the top. Bake for 25 minutes. Don’t overlook the blondies. The top should be set but it should still be a little bit gooey in the middle. Leave to cool in the tin before cutting into squares.