It’s November at last! We’re rapidly approaching summertime – long, hot days… the beach… swimming… sunshine…
Oh, don’t get me wrong. I’m not excited for summer or anything. I’m most definitely an Autumn and Winter kind of gal. I like the weather bitter and cold, just like my heart. Insert evil laugh here.
We actually did have a few days of lovely, rainy, cold weather over the past few weeks, during which I was super stoked because it meant I got to wear coats and stockings and sip hot tea all I wanted.
The day I baked this Macadamia and Blueberry Slice was not one of those cold days I cherish so much. But the next day and the day after was. Perhaps my baking triggered a change in the weather! Or the more likely scenario is that it did not, and that Mother Nature is just having huge moodswings.
So, let’s talk about this Macadamia and Blueberry Slice! It’s made with sweet, creamy white chocolate, the macadamias give it a crunch and go oh so well with the aforementioned white chocolate, and the dried blueberries add a nice tangy contrast. They’re quite rich and sweet, making a nice dessert, especially when served chilled as they’re rather moist and almost like fudge. Enjoy, my dear readers!
Macadamia & Blueberry Slice
150g unsalted butter, chopped
150g white chocolate, chopped
1 cup granulated sugar
1 tablespoon vanilla essence
¾ cup plain flour
¾ cup self-raising flour
a pinch of salt
½ a teaspoon cinnamon
110g macadamia nuts, chopped in half
75g dried blueberries
Preheat the oven to 150 degrees Celsius. Grease and line a slice/brownie pan.
Melt the butter and white chocolate in a saucepan over low heat. Leave to cool for five minutes before stirring in the sugar and vanilla essence.
Stir in eggs, one at a time, beating well after each addition. Sift in the flours, salt and cinnamon, and stir in the dried blueberries and macadamia nuts.
Pour into the prepared slice pan and bake for about 30-40 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan before slicing and serving.