Bakewell blondies recipe | Sainsbury's Magazine
Buttery shortbread is topped with a fudgy blondie mix swirled with the classic flavours of a Bakewell tart
Ingredients
- 250g butter
- 125g light brown sugar
- 300g plain flour
- 30g cornflour
- 180g white chocolate, chopped into chunks
- 5 medium eggs
- 325g light muscovado sugar
- 1 tsp vanilla bean paste
- 150g plain flour
- 100g ground almonds
- 200g raspberry jam
- 25g flaked almonds
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