Gluten Free Peanut Butter & Raspberry BlondiesShare on facebook Facebook Share on twitter Twitter Share on print Print Share on email Email Share on pinterest Pinterest
By Robert Campbell – Master Baker OX RABBIT
A delicious treat that is gluten free and full of flavour!
- 240g GF Flour
- 110g White Sugar
- 250g White Chocolate
- 150g Butter
- 5 Tbsp Peanut Butter
- 3 Free Range Eggs
- Fresh or Frozen Raspberries
- 20x20cm lined square tin
Preheat oven to 170 degrees.
Melt the butter in a microwave safe bowl and add the white chocolate, melt in slowly with 30 second bursts stirring until combined.
In a separate large bowl, mix together eggs and sugar, sift flour over the top. Pour the white chocolate butter mix & peanut butter (pre melt the peanut butter before adding to the mix).
Stir mixture until completely combined. Place in the oven until there is a slight wobble left in the centre. Allow to cool for 15 minutes before placing in the fridge for 3 hours. Cut into pieces and serve!Share on facebook Facebook Share on twitter Twitter Share on print Print Share on email Email Share on pinterest Pinterest