Aaaaah, small English patries served with tea… it’s too cute to be ignored!
Before I go on further, I would like to wink to my friends Angélique & Jonathan. They love London and not only because of Harry Potter or Peter Pan. Jonathan asked Angélique to marry him in London (how romantic is that!).
Anyway, I found a small book celebrating tea time! Pictures are fun and there is a few cute drawings around the recipes.
After going through the pages several times in search of THE recipe to try, I put aside the Christmas cake type (not in season) and the brownies or scones I already posted on this blog although I was mouthwatering in front of the scones recipes. After all, strawberries are in season!
Anyway, my love for rock n’ roll and of “caramel au beurre salé” has won the recipe game.
My blondie is a bit tanned ’cause I use whole sugar instead of white sugar. You do as you like but whole sugar is super good!
Oh, and yes, as usual, I put a third less of the sugar quantity advised in the book. I could have divided it by 2 (for the blondie, not for the caramel… a sugar free caramel is just not meant to be!).
For the caramel:
100ml sour cream
1 tbsp maple syrup
25g butter in cubes
1/2 tsp salt
60g salted peanuts (chop them roughly)
For the blondie:
220g melted butter
1 tsp vanilla extract
200g flour (I used 150g buckwheat flour and 50g whole wheat flour T110 – for the gluten-free version, mix buckwheat and rice or buckwheat and chestnut flours)
And now, to the stove:
Bring the cream and mapple syrup to boil. Set aside.
In a pre-heated pan, add 1 tbsp of sugar. When it’s melted, add the rest of the sugar a little at a time. Turn the heat down and when all is melted, add the cream (still warm). Mix, add the butter while mixing. When the butter has melted add the salt and pour in a bowl. Mix in the peanuts and set aside.
Salted peanuts are IN-DIS-PEN-SA-BLES. This blondie wouldn’t be as charming without them.
For the blondie dough: preheat the oven at 180°C. Add the sugar to the melted butter and whisk. Add the vanilla extract then one egg at a time until incorporated.
Add the flour and the salt. When the mix is smooth, pour in a 33 x 23 cm or 24 cm diametre mould.
Pour the caramel mix here and there over the blondie mix and, with a knife, push the caramel in the dough. It has to be irregular.
Cook in the oven for 20 to 25 minutes. Don’t overcook.
Delicious! I recommand this to everyone even if you’re not Angélique or Jonathan, even if you don’t like London.
God save the Queen! and it’s her Jubilee… things are just at the right place at the right time!