We are coming to the end of "Marvellous Matcha" week, and whilst you can still enjoy these yummy blondies from our Tea Bar for the rest of the month, we wanted to share the recipe so that you can make them at home.
MATCHA AND WHITE CHOCOLATE BLONDIES
140g butter, plus extra for greasing
200g white chocolate
220g golden caster sugar
2 large eggs
120g plain flour
1 tbsp matcha tea powder
50g blanched hazelnuts, toasted
Heat oven to 180C/160C fan/ gas 4. Grease and line a 20cm square tin with baking parchment.
Chop 100g of the chocolate into chunks, and then set aside.
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
Gently stir through the hazelnuts and chunks of white chocolate.
Bake for 25-30 mins. The blondie should be a bit gooey.
Allow to cool, cut into squares and serve.