Walnut & Cinnamon Blondies
115g/4osz butter, plus more for greasing
225g/6 oz soft brown sugar
1 egg yolk
140g/5oz self-raising flour
1 tsp ground cinnamon
85g/3 oz coarsely chopped walnuts
Preheat over to 180C/350F/gas mark 4
grease and line the base of an 18-cm/7" square baking tin
Place butter and sugar in a saucepan over a low heat and stir until the sugar has dissolved. Cook, stirring for a further 1 minute. The mixture will bubble slightly but do not let it boil. Leave to cook for 10 mins. Stir the egg and egg yolk into the mixture. Sift in the four and cinnamon, add the nuts and stir until just blended. Pour the cake mixture into the prepared tin, then bake in the preheated oven for 20-25 mins or until springy in the centre and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for a few minutes, then run a knife around the edge of the cake to loosen it. Turn the cake out onto a wire rack and peel off the paper. Leave to cool completely, when cold, cut into squares.
Below: reading material ~ my very first Donna Hay mag!