COFFEE, CARDAMOM & WALNUT BLONDIES - Cuisine Magazine - From New Zealand to the World

Name: COFFEE, CARDAMOM & WALNUT BLONDIES - Cuisine Magazine - From New Zealand to the World
Ingredients: 125g butter, cubed; 200g white chocolate, roughly chopped (I used Whittaker’s Buttermilk caramelised white chocolate); ¾ cup (150g) golden caster sugar (I use Billington’s golden caster sugar, available at most supermarkets); 2 large free-range eggs, lightly whisked; 4 teaspoons finely ground coffee beans; ½ cup (70g) brown rice flour; ½ cup (60g) quinoa flour; ¼ cup (25g) tapioca flour or gluten-free cornflour; ½ teaspoon gluten-free baking powder; seeds from 8 cardamom pods, finely ground (or 1 teaspoon of ground cardamom); ½ cup (55g) walnut pieces

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Ingredients

125g butter, cubed
200g white chocolate, roughly chopped (I used Whittaker’s Buttermilk caramelised white chocolate)
¾ cup (150g) golden caster sugar (I use Billington’s golden caster sugar, available at most supermarkets)
2 large free-range eggs, lightly whisked
4 teaspoons finely ground coffee beans
½ cup (70g) brown rice flour
½ cup (60g) quinoa flour
¼ cup (25g) tapioca flour or gluten-free cornflour
½ teaspoon gluten-free baking powder
seeds from 8 cardamom pods, finely ground (or 1 teaspoon of ground cardamom)
½ cup (55g) walnut pieces