Custard Cream Blondies

Yep.. you did read it right. Custard cream blondies…as if blondies could get any better right? To be honest with you I only found gluten free custard creams a month ago, and my heart did a little dance. Custard creams are the best biscuit hands down I’m not arguing with anyone. Dipped in a steaming hot cup of coffee they are absolutely delish. I’m getting hungry now just thinking about them. Anyway I was looking for a blondie recipe when I came across a few custard cream blondie recipes and I thought that’s a little bit of me that is!! So I created my own recipe and the result is lip smackingly beautiful. I advise you to try this ..you will not regret it!!

ingredients

200g unsalted butter

300g light muscovado sugar

4 tbsp custard powder

1/2 vanilla pod

3 medium eggs

160g white chocolate chunks (I used lindt..its my fave)

240g gluten free self raising flour

15 custard creams broken into pieces

pinch of salt

method

Preheat the oven to 180c and line a rectangular baking tray

Melt the butter with the sugar, vanilla pod paste and the custard powder over a medium heat until all dissolved. Leave to cool for five minutes then beat the eggs in one at a time. Make sure to incorporate it thoroughly before adding the next egg. Fold in the flour and salt and then add half of your custard creams and your white chocolate into the batter and mix carefully. Pour into your tin and assemble the other custard creams on top evenly. Bake for 40 minutes, you may need to put some foil over the top to stop the custard creams from burning during the cooking time. Once cooked, completely cool then cut into twelve squares.