Mothers day is coming up and since being a mom is such hard work I plan on treating myself to all my favourite desserts!
I absolutely love Strawberry Swirls, even as a child I recall constantly picking out the jammy part and eating the entire biscuit saving the best (jammy) part for last.
Adult me: nothing has really changed 😅. With the exception that I now prefer my biscuits baked in dreamy blondie batter!
These are absolutely incredible, rich white chocolate blondie with crunchy strawberry swirls, don’t even get me started on the jammy part. That could honestly take me all day.
What have you got planned for Mother’s day?
Here’s how you can make these divine morsels.
125g unsalted butter
200g white chocolate, finally chopped
1 teaspoon vanilla extract
2 eggs, room temperature
150g castor sugar
100g cake flour
75g self raising flour
1/4 teaspoon salt
200g pack of Strawberry Swirls
1. To make blondie batter, preheat oven to 180 C°. Grease a 20cm square cake pan. Line base and sides with baking paper.
2. Place butter, chocolate and vanilla paste in a small saucepan. Stir over low heat until melted and smooth. Transfer to a large bowl.
3. Whisk eggs and sugar until pale and creamy. Stir into butter, chocolate and vanilla mixture. Fold in combined sifted flours and salt. Spoon mixture into prepared pan and level surface. Place Strawberry Swirls on top and cover with foil.
Bake for about 40 minutes or until a skewer comes out clean.
Wait for the blondies to cool completely before slicing and serving.