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Potato salad with burnt leek ranch dressing

25 minutes

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South African

Lemon blondies

20–25 minutes

Lemon blondies

Serves 8 if cut into squares or 15 cut into fingers

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20–25 minutes

Ingredients

3 T lemon zest
150 g white sugar
80 g white chocolate, melted (plus 40 g extra, chopped, to add at the end)
85 g butter, melted
1 T lemon juice
140 g flour
a pinch of salt
1 egg

For the icing (optional):

a few drops icing sugar
lemon juice

Method

1. Preheat the oven to 180°C.

2. In a bowl, rub the lemon zest and sugar together to release the oils in the zest. Add the egg and whisk.

3. Melt the chocolate and butter together. Allow to cool, then add to the mixture.

4. Add the lemon juice, flour and salt and mix until combined.

5. Pour into a 20cm x 12cm baking dish lined with baking paper. Stud with the chopped white chocolate and bake for 20–25 minutes. Remove from the oven and allow to cool before slicing into small fingers or squares.

6. To make the icing, gradually mix the icing sugar with a few drops of lemon juice until you reach the desired consistency. Drizzle over the blondies.

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Photograph: Katharine Pope

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Ingredients

Method