for 25 pieces

Blondie mixture

100 g	butter
200 g	white chocolate, finely chopped
3	eggs
100 g	sugar
1	organic lemon, use grated zest
1 pinch	salt
100 g	hazelnuts, coarsely chopped
100 g	white flour
½ tsp	baking powder
250 g	raspberries

To serve

1 tbsp	raspberry crumble
1 tbsp	icing sugar

How it's done

Blondie mixture

Melt the butter in a small pan. Remove the pan from the heat, add the chocolate, melt while stirring. Place the eggs, sugar, lemon zest and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Add the chocolate, mix. Combine the nuts, flour and baking powder, mix in. Carefully mix in the raspberries. Transfer the blondie mixture to the prepared tin, smooth down.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin, remove the tin frame, cut into squares.

To serve

Crush the freeze-dried raspberries using a mortar and pestle, mix with icing sugar, sprinkle on top of the blondies.

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