Dulce de Leche and Cinnamon Blondies

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They’re not lookers, but they make up for in taste for what they lack in gorgeous food-styling ability.

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The trick is dolloping delicious blobs of dulce de leche (you can always use pre-made) into the batter of some extra cinnamon-y blondies. Simple as that! The blondies are sadly a little cakey, I didn’t quite nail the recipe, but it balanced the dulce de leche quite well in the end.

Anyway, I’m meant to be doing an assignment for laws so I had better just give you the recipe and go. Have a good week everyone 🙂

Dulce de Leche and Cinnamon Blondies
Cheat’s Dulce de Leche
1/2 tin condensed milk
2 Tbsp water
1 Tbsp golden syrup
Blondies:
50g butter
1/2 cup brown sugar
3 Tbsp oil
2 eggs
1 tbsp cinnamon
1/2 tsp baking powder
3/4 cup flour
2 tbsp milk

Instructions:
Make the dulce de leche by heating the ingredients on low heat, stirring, until thick. Set aside to cool.

Preheat the oven to 180 degrees Celsius and line a 20x20cm cake tin. Melt the butter and sugar together and mix in the oil and eggs, followed but the cinnamon, baking powder, flour and milk. Pour into the tin and add dollops of dulce de leche, saving some for later. Bake for about 7 minutes (doesn’t take long according to my oven!) and cool in the tin.

Remove from the tin and spread the dulce de leche on top. Enjoy!

Makes about 9 squares, and lasts well for two days.

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Lemon Slice

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Oh this is so good. For those of you who adore the base on cheesecakes, please make this immediately. And it has so few ingredients, with no oven time!

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It lives among ginger crunch and caramel slice as classic New Zealand slices, which seem to be called ‘bars’s in other places. Whatever you call them, they are sooooo good. 
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If you don’t have lemons on hand but have oranges or grapefruit or limes, you can use any citrus you have on hand. Or a mix, there is always that option!
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Lemon Slice
Ingredients:
Base: 250g plain biscuits
2/3 cup desiccated coconut
Zest of three lemons
100g butter
1/2 cup condensed milk
Icing:
75g butter
1 cup icing sugar
Zest and juice of one lemon

INSTRUCTIONS:

Line a 20x25cm baking tin with baking paper. Smash up the biscuits until very fine, in whatever method you prefer. Mix in a bowl with the coconut and lemon zest. Melt together the butter and condensed milk, then mix into the biscuit mixture until all the mixture is coated in buttery goodness. Press evenly into the tin, making sure the slice is compact. Chill in the fridge for an hour at least, until ready to frost. To frost, beat together the butter, icing sugar and lemon juice/zest until pale, smooth and creamy. Spread on top of the slice and chill for 30 minutes at least. Then devour 😀 Makes about 30 squares and lasts up to a week (if it’s not eaten….) in the fridge.

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Have a good day everyone 🙂