Recipes / Recipe
Raspberry coconut blondies
Inspired by traditional South African hertzoggies, these raspberry hertzoggie blondies bring a delightful crunch to the classic blondie.
Ingredients
Blondies
- 1 box NOMU MiniMakes Vanilla Blondie Batter Mix *See notes
- 60 g unsalted butter room temp
- 1 large egg
- ¼ cup raspberries
- 2 tbsp strawberry jam or jam of choice
Hertzoggie topping
- 2 egg whites
- 160 g white sugar
- 135 g desiccated coconut
Instructions
- Preheat oven to 160˚C and line a baking tray with baking paper.
- Whisk together the butter and sugar (sachet 1). Mix in the egg and raspberries, then fold in the blondie mix (sachet 2) to form a batter.
- Spread the batter evenly in the prepared tin and bake for 18 minutes. In the meantime, get the coconut meringue hertzoggie topping ready.
- Beat the egg whites until stiff, then fold the sugar and coconut into the egg white.
- Remove the blondie from the oven and spread a layer of jam over the top, then spoon the coconut meringue over the jam.
- Bake the blondie for a further 7-10 minutes until the meringue topping is golden. Remove from the oven and allow to cool before slicing.
Notes
- Any 300g of premix can be used
