March 16, 2015

Snickerdoodle White Chocolate And Cashew Nut Blondies



The idea is derived from a website I chanced upon while searching for  plain and simple treats for the resort's nightly turn down service. The original recipe called for white chocolate. I wanted to add more texture and flavor to the cookie so I reduced the amount of white chocolate by half and added chopped cashew nuts. To save time, I  opted to sprinkle cinnamon sugar on top rather than sandwiching it between the cookies. It may not yield the same result but during busy season I can't afford to spend long time working on one thing. I plan to have a go with it when it gets quieter at the resort to see what difference does a layer of cinnamon sugar in between  make.

These blondies have soft cakey texture. They are amazing. Try them for yourself. You'd be surprised at how good they are.

Recipe yields 24 squares

2 1/3 cups all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 egg yolk
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1/2 cup chopped roasted cashew nuts (or any nuts of your choice)

For the cinnamon sugar
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1 tablespoon ground cinnamon

Method:
1. Preheat oven to 175 degrees C. Grease a 13 x 9 baking  pan.
2. Sift the flour, baking powder and salt together. Set aside.
3. In a bowl of your electric mixer, cream butter and sugars on high until light and fluffy. Add the eggs and vanilla extract and continue beating until combined.
4. On low speed, gradually add flour mixture. Beat until well blended.
5. Fold in the white chocolate chips and cashew nuts.
6. Spoon batter into prepared pan and spread it evenly. Sprinkle cinnamon sugar on top.
7. Bake in a preheated oven for 20-25 minutes or until golden brown and toothpick inserted in the center comes out clean.
8. Cool completely before cutting.
9. Enjoy. I did!






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