Nothing says Easter quite like chocolate, cinnamon and hot cross buns, therefore we enlisted the help of fabulous chef and Salcombe Dairy friend Klara Risberg and challenged her to create a seasonal Easter recipe for all the family to enjoy.
Hot Cross Blondies Recipe, Ingredients & Method - Serves 9
Ingredients - For the blondie
170g butter
150 light brown sugar
100g caster sugar
1 orange
1 tsp vanilla paste
2 eggs
1 tsp mixed spice
250g plain flour
1 tsp baking powder
½ tsp salt
80g Salcombe dairy dark chocolate with ginger
80g Salcombe dairy white chocolate
Ingredients for the topping
1-1.5l Salcombe dairy cinnamon ice cream
40g Salcombe dairy dark chocolate
Method
Preheat your oven to 175*C and line 20x20 cm baking pan with parchment paper, and set aside.
Melt the butter and let cool slightly.
In a large mixing bowl, add the sugars, zest of one orange and vanilla paste and mix.
Add the butter and stir well and crack in the eggs one at a time and whisk until combined.
Sieve the dry ingredients and gently fold them into the wet mix. Be careful not to overdo it.
Chop the chocolate and add to the batter and mix until just combined
Transfer the blondie mixture to the baking pan and bake for 30 minutes.
Let the blondie cool completely before adding the ice cream layer on top. You can either spread an even layer on top or serve the ice cream on the side or scooped on top of the blondie. Melt the dark chocolate and sprinkle on top.
To make ahead, spread the ice cream on top of the blondie and sprinkle the melted chocolate on top before popping the ice cream blondies in the freezer overnight, remove from the freezer 30 mins before serving and cut into squares.
We'd love to see your creations so be sure to tag us in your Instagram post @salcombedairy Happy baking, and happy Easter.
