Ok, ok I know I can’t guarantee these will make you feel better as everyone is different. For me, because I love baking and love eating when people, or the world, is too shit the way I feel a lot better is baking something sweet and squidgy and comforting. I have a few go tos but the one I’m going to share with you today is easy, relatively quick and customisable to be gluten free if you or your loved ones need to avoid wheat.
6oz/170g Plain Flour. You can sub gluten free if needed.
GF only heaped half teaspoon of xanthan gum
1 teaspoon baking powder. GF if needed
6oz/170g Light Brown Sugar
3oz/85g Caster Sugar
1 large free range egg
2 teaspoons of vanilla extract
6oz/170g white chocolate chunks
6oz/170g raspberries. I use frozen but fresh is fine
- You might need to experiment with the amount of xanthan gum because depending on the brand you use different amounts may be needed. This amount gets the right consistency for me, but play around to get your blondies as you like them.
- Please, please, please invest in decent vanilla extract because it makes such a difference to the taste. I use Nielsen-Massey but see what you can find.
- Raspberries. If you want to just fresh it’s fine but be careful mixing them through to not break them up too much. I use frozen straight from the freezer. This does almost freeze the batter and makes it hard to stir. I use a free standing mixer so it’s not an issue but you can do it by hand with a bit of elbow grease!
- Its much easier for this and a lot of recipes if you invest in some silicon bakeware but if you don’t have any just make sure to grease your tin well.