125g butter, cubed
200g white chocolate, roughly chopped (I used Whittaker’s Buttermilk caramelised white chocolate)
¾ cup (150g) golden caster sugar (I use Billington’s golden caster sugar, available at most supermarkets)
2 large free-range eggs, lightly whisked
4 teaspoons finely ground coffee beans
½ cup (70g) brown rice flour
½ cup (60g) quinoa flour
¼ cup (25g) tapioca flour or gluten-free cornflour
½ teaspoon gluten-free baking powder
seeds from 8 cardamom pods, finely ground (or 1 teaspoon of ground cardamom)
½ cup (55g) walnut pieces

I prefer to grind my own cardamom seeds rather than buy pre-ground as the flavour is far superior. You can find quinoa flour at selected supermarkets and specialty stores.


1.Preheat the oven to 180℃.
2.Grease and line a 28cm x 18cm slice tin with baking paper, extending up and over the sides by 2cm.
3.Melt the butter in a medium saucepan over a low heat until just melted.
4.Add the white chocolate, remove from the heat and set aside for 2 minutes before stirring until smooth.
5.Stir in the sugar, followed by the eggs and ground coffee, then sieve in the rice flour, quinoa flour, tapioca, baking powder and ground cardamom seeds.
6.Mix until smooth.
7.Transfer to the prepared slice tin, scatter over the walnuts and bake on the centre oven rack for 18-20 minutes or until just cooked.
8.A skewer inserted into the centre should pull out with only a few damp crumbs attached.
9.Remove from the oven and set aside to cool in the tin.
10.Trim the edges, then cut into 24 small squares.
11.The blondies will store in an airtight container for 3-4 days, or longer in the fridge.

Recipes, Food Styling & Photography Emma Galloway

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