One of my favourite Swedish blogs is Anna’s Scanian pantry (Skånska Skafferiet), partly because she lives in ‘my’ county but also because her recipes are wonderful. She combines the new with the old and comes up with interesting flavour combinations. One of these great combos is the white chocolate, almond and lavender one used in this blondie recipe – it truly is divine!
Anna’s lavender blondies, serves 16
200 g white chocolate (Fairtrade)
250 g butter
300 ml caster sugar
250 ml plain flour
a pinch of salt
100 g white chocolate
100 g blanched almonds
2 tbsp lavender
Turn the oven on 200C and cover the base of a rectangular baking tray with parchment paper. Break up the 200 g of chocolate and melt it together with the butter in a sauce oan. The chocolate must not be too warm and does not need to melt completely. Stir with a fork until a glossy mixture.
Add sugar and salt to the chocolate mixture. Add the eggs and beat until smooth. Add the flour while stirring. Chop the remaining chocolate, lavender (not necessary really) and almonds. Pour the batter into the baking tray and scatter the chopped stuff on top. Press it down into the batter with a spatula.
Bake in the middle of the oven for 22-25 minutes. The top should be crispy and should have let go of the sides but the middle should be smudgy. Fill up the sink with cold water and place the tray there to cool down. Then place the tray in the fridge for at least an hour before cutting into squares.