Tuesday, 16 August 2011
Rose and Pistachio Blondies - We Should Cocoa; August
After some thought I decided that the flavour of the rosewater would probably be overwhelmed by dark chocolate, and that if I wanted the roses to be visible in the final product I would have to use white chocolate again. Blondies were my first thought, even though I made blondies for June's challenge. To contrast with the sweetness of this I decided to add cocoa nibs. The final decision was to add pistachio nuts for a pleasing colour combination of pink, black and pale green.
50g caster sugar
1 tablespoon water
100g white chocolate
1 teaspoon rosewater
75g plain flour
scant 1/2 teaspoon baking powder
40g chopped pistachio nuts
25g cocoa nibs
dried petals of 1 red rose, shredded
Heat oven to 160C and prepare a loaf tin, or a 22 x 10cm (9 x 4") shallow tin.