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?