COFFEE, CARDAMOM & WALNUT BLONDIES
Emma Galloway
![](https://www.cuisine.co.nz/wp-content/uploads/2018/08/Cuisine-Magazine-Recipe-CoffeeCardamonWalnutBlondie-683x1024.jpg)
tags:cardamom, walnuts, walnut blondies, coffee
Serves
24Preparation
15 minsCook
18 - 20 minsIngredients
125g butter, cubed | |
200g white chocolate, roughly chopped (I used Whittaker’s Buttermilk caramelised white chocolate) | |
¾ cup (150g) golden caster sugar (I use Billington’s golden caster sugar, available at most supermarkets) | |
2 large free-range eggs, lightly whisked | |
4 teaspoons finely ground coffee beans | |
½ cup (70g) brown rice flour | |
½ cup (60g) quinoa flour | |
¼ cup (25g) tapioca flour or gluten-free cornflour | |
½ teaspoon gluten-free baking powder | |
seeds from 8 cardamom pods, finely ground (or 1 teaspoon of ground cardamom) | |
½ cup (55g) walnut pieces |
I prefer to grind my own cardamom seeds rather than buy pre-ground as the flavour is far superior. You can find quinoa flour at selected supermarkets and specialty stores.
Instructions
1. | Preheat the oven to 180℃. |
2. | Grease and line a 28cm x 18cm slice tin with baking paper, extending up and over the sides by 2cm. |
3. | Melt the butter in a medium saucepan over a low heat until just melted. |
4. | Add the white chocolate, remove from the heat and set aside for 2 minutes before stirring until smooth. |
5. | Stir in the sugar, followed by the eggs and ground coffee, then sieve in the rice flour, quinoa flour, tapioca, baking powder and ground cardamom seeds. |
6. | Mix until smooth. |
7. | Transfer to the prepared slice tin, scatter over the walnuts and bake on the centre oven rack for 18-20 minutes or until just cooked. |
8. | A skewer inserted into the centre should pull out with only a few damp crumbs attached. |
9. | Remove from the oven and set aside to cool in the tin. |
10. | Trim the edges, then cut into 24 small squares. |
11. | The blondies will store in an airtight container for 3-4 days, or longer in the fridge. |
Recipes, Food Styling & Photography Emma Galloway
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