Monday, 30 March 2015

Lemon, Lime and Coconut Blondies

This week everybody is baking hot cross buns (I’m guilty...) or chocolate-based Easter treats. Instead, why not try baking something else... Something sweet but also zingy and gorgeous. These blondies make a change from chocolate brownies and are ideal for the chocolate haters in your friendship circle...

Blondies (can you spot the bee hovering?)

This recipe is adapted from a recipe from Australian Good Taste magazine - July 2010.

Makes 15

Ingredients
·        250g butter
·        1 ½ cups caster sugar
·        4 eggs
·        1 ½ cups plain flour
·        1 cup desiccated coconut
·        3 teaspoons finely grated mixture of lemon and lime zest
·        1/4 cup fresh lemon and lime juice
·        Icing sugar, to dust


Method
·        Preheat oven to 180ºC or 160ºC fan-forced. Line a 20 x 30cm (base measurement) slab pan with non-stick baking paper.
·        Melt the butter in a saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, 1 at a time, and stir until mixture is thick and glossy.
·        Sift the flour over the egg mixture and stir until well combined. Stir in coconut, zest and juice. Spread over base of prepared pan.
·        Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely. Cut into pieces. Dust with icing sugar.


What will you be baking over Easter?


2 comments:

  1. What a fantastic recipe! I've made blondies with lemon before but never with both lemon and lime. What a gorgeous combo!

    ReplyDelete
  2. These look delicious, so lovely and fresh. I love lemony tang in desserts- especially after too much chocolate.

    ReplyDelete

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