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White chocolate berry blondies

Prep:

Cook:

Serves:

Photo: Lauren Marsh
Photo: Lauren Marsh

    Serves: 6-8
    Preparation: 20 minutes, plus rising 60 minutes
    Cooking: 25-30 minutes

    INGREDIENTS
    7g fast acting dried yeast
    55g golden caster sugar
    200g gram flour
    200g gluten-free bread flour, plus more for kneading
    ½ tsp salt
    55g salted butter
    1 large egg, beaten
    120ml milk, lukewarm

    For the filling:
    60g plain dark chocolate, finely chopped or grated
    60g pecan nuts, roughly chopped
    1 tbsp golden caster sugar
    1 tsp cinnamon
    Milk to glaze
    1-2 tbsp icing sugar

    METHOD

    Heat oven to 200°C.

    Mix the yeast with the lukewarm milk to activate it.

    Sift the flours and salt into a food processor with a dough hook or do this by hand. Rub in the butter then add the sugar.

    Make a well in the centre of the flour and pour in the yeast mixture, together with the beaten egg.

    Mix to a dough — the mixture will be quite dense. Add more milk if it feels too dry or flour, if too wet.

    Tip onto a lightly floured surface and knead until smooth. Place in a clean bowl, cover and leave in a warm, draught-free place to rise for an hour, but it will only rise a little. Line a 2lb loaf tin with parchment.

    Tip the risen dough onto a lightly floured surface. Flatten it with your hands like a large pizza.

    Sprinkle the dough with a tablespoon of caster sugar and cinnamon and ¾ of the chocolate and nuts. Roll into a tight log. Trim the top and bottom edges.

    Halve the roll lengthways down the middle, leaving a section at the top joined. The filling will be exposed. Carefully fold over the two dough lengths to create a twist.

    Press the ends together, then carefully lift the twisted loaf into the tin.

    Gently glaze with milk, sprinkle with the remaining chocolate and pecans and bake for 25-30 minutes.

    Cool for 10 minutes in the tin then transfer to a wire rack.

    In a small bowl mix the icing sugar with ½ a teaspoon of cold water, then drizzle over the cake.

    For information on hosting a tea during December as part of Chana's charity Tea-cember visit: www.chana.org.uk

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