Still playing with herbs in my kitchen… I went back to a good ol’ favourite – Reliable Rosemary, from my last bake with Sassy Sage. I decided to pair Rosemary up with some toasty Macadamias and a nice dose of Chocolate Chips to liven things up.
Instead of brown sugar, I decided to go with coconut sugar. You know, unrefined sugar and all. Interestingly, the use of coconut sugar with the rosemary created this wonderful spicy flowery gingery flavour that you either love or hate. I love the warmth of ginger and thankfully, so do a lot of people here in Asia. Ginger is known to be warming to the body and great in fighting colds and flus. It also makes a comforting dessert here where older aunties boil old ginger in water with some rock sugar. Sometimes they’ll add other awesome stuff like white fungus, or gingko, or the more extravagant glutinous rice dumplings filled with crushed peanut, sesame, red bean or yam paste, and it all goes down a treat!
But I digress. These blondies while looking a lot more like brownies due to the brown hue imbued by the coconut sugar, tasted almost nostalgic with the gingery tones and slightly sticky, chewy texture which reminded me so much of our Chinese version of nougat.
Rosemary Macadamia Spelt Flour Blondies (9×9″ Square)
2 Sprigs Rosemary
2 Egg Yolks
200g Brown Sugar
125g Spelt Flour
1/2tsp Baking Powder
50g Dark Chocolate Chips
- Preheat oven to 170deg C and line a 9×9″ square baking tin.
- Brown butter with rosemary sprigs. Let cool before removing rosemary.
- Whisk egg, yolks, brown sugar and vanilla into the brown butter mixture.
- Add spelt flour and baking powder to combine.
- Fold in 3/4 of chopped macadamia and dark chocolate chips.
- Sprinkle remaining nuts and chocolate on top. Scatter more chopped rosemary on top if you like.
- Bake 22-25min. Allow to cool before slicing into bars.
I wonder if perhaps next time, with the memory of red dates and walnuts in mind, whether I can somehow make East and West meet in this blondie with the addition of rosemary and coconut sugar once more. Hmm.. That would certainly be an interesting baking project to undertake. I’ll start my trial tests and weasel out the errors, and fingers crossed, I’ll be able to share a nice recipe with you that will have the essence of our Asian Red Date and Walnut Candy in Blondie form!