Fairy Bread Blondies
with White Chocolate Ganache & Shredded Coconut | Serves 8+
- Milk
- Gluten
- Wheat
- Sulphites
- Eggs
- Soy
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Hazelnut
- Gluten
- Wheat
Fairy bread blondies are our playful twist on the Australian birthday party staple, blending buttery blondies with a decadent white choc ganache. Topped with a handful of 100s & 100s and a sprinkle of coconut, these little treats offer a burst of nostalgia with every bite.
Ingredients
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
1 packet
brown sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
shredded coconut
(Contains: Sulphites;)
1 packet
White Chocolate Chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
100s & 1000s
(Contains: Sulphites; May be present: Wheat, Gluten, Milk, Sesame, Soy.)
Not included in your delivery
150 g
butter
(Contains: Milk;)
2
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Grease and line a 20cm square baking tin with baking paper. • In a small saucepan, melt the butter over medium-high heat, until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes. • In a large bowl, combine basic sponge mix, brown sugar and half the shredded coconut. • Stir in the eggs, melted butter and a pinch of salt until well combined.
• Transfer blondie batter into the lined baking tin. • Bake until just firm to the touch, 25-28 minutes. Set aside to cool completely in the tin.
TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.
• While the blondies are baking, add white chocolate chips to a medium heatproof bowl. • Wash out saucepan and return to medium heat. Heat thickened cream until just steaming, 1-2 minutes. • Pour cream over chocolate, then stir until melted and combined. Place in fridge to cool slightly, 10 minutes.
TIP: You want the cream steaming but not boiling!
• Once the blondies have cooled, slice into squares. Transfer to a serving platter. • Drizzle white chocolate ganache over blondie. Sprinkle over 100s & 1000s and top with remaining shredded coconut to serve. Enjoy!
