White Chocolate and Cranberry Oatmeal Blondies – drizzle forecast ...

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I woke up this morning to a grey sky and a steady drizzle of rain. (If only Trump would share that trick that makes it stop raining on just him...) There is only one thing to shift me from this ill humour. Bring on the mood-enhancing white chocolate cranberry blondies...

These sweet treats are not quite as wicked as they sound. They contain oatmeal and dried fruit so that makes them practically breakfast. The recommended dosage for mood enhancement is two, with decent coffee.

The moggy isn't liking the rain either

For approximately 16 delicious ‘blondies’ you will need...

... to butter and base-line a 23cm square cake tin and to pre-heat your oven to 170°C

150g rolled oats (oatmeal flakes)

1 ½ teaspoons baking powder

100g butter

50g crunchy peanut butter

50g cream cheese

175g Demerara sugar

1 egg, beaten

1 teaspoon vanilla extract

100g white chocolate, roughly chopped

75g dried cranberries

75g white chocolate for topping (optional)



Cranberries: "We're not just for Christmas you know!"

Method
First place the rolled oats and baking powder in a food processor and blitz until you have a smooth ‘flour’.

In a separate bowl, cream together the butter, peanut butter, cream cheese and sugar, beating the mixture until light and fluffy.

Add the egg and vanilla extract and beat until well combined. Then mix in the oatmeal ‘flour’.

Finally, stir in the chopped white chocolate and cranberries. Mix until just combined.

Transfer the mixture into the prepared cake tin and bake for 30 minutes until evenly golden brown.

Remove from the oven and leave to cool slightly. Melt the remaining white chocolate and drizzle over or simply leave to cool in the tin before dusting with icing sugar and cutting into squares.

These are good slightly warm but even better if left go completely cold, so that the chocolate solidifies back into chunks. They’ll keep for up to a week (yeah right!) if sealed in an airtight container or cling wrap.

My lazy woman’s way to melt chocolate: snap the chocolate into squares and place in a Ziploc bag. Remove as much air as possible from the bag and seal. Half-fill a 1 pint measuring jug with boiling water, then carefully place the sealed bag in the water making sure the chocolate is submerged. Leave for a couple of minutes until the chocolate has melted. Remove the bag from the water and pat dry. Snip off a small corner of the bag and gently squeeze the liquid chocolate over the blondies.

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