Mattaroons’ Stollen Blondies Recipe

Ingredients

Blondies:

  • 200g Matthews Plain Flour
  • 75g ground almonds
  • 1tsp cinnamon
  • 1tsp mixed spice
  • 1tsp nutmeg
  • 100g white chocolate chips
  • 60g mixed peel
  • 60g dried cranberries
  • 30g flaked almonds
  • 30g pistachio slivers or chopped pistachios
  • 125g caster sugar
  • 125g light brown sugar
  • 200g melted unsalted butter
  • 3 medium eggs
  • 1tsp vanilla
  • 400g marzipan
  • 50g icing sugar

Decorate with:

  • 25g melted butter
  • 50g icing sugar

Buy the flour:

 Premium Plain Flour
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Premium Plain Flour
£1.95 - £9.50
Organic Plain Flour
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Organic Plain Flour
£2.65 - £12.75

Our fourth Xmas instalment from Matt Othold (@Mattaroons) and another inspired mash-up! German stollen meets American blondies and baked with British flour from the Cotswolds. Try this brilliant festive blondie recipe today!  

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Mattaroons’ Stollen Blondies Baking Method:

  1. Roll out your marzipan into a square. Place your 9’ x 9’ square pan on top and cut out your square. This will be used later to go in the middle so set aside for use shortly.
  2. In a small bowl mix together your white chocolate, flaked almonds, pistachio, mixed peel and cranberries, set aside to use shortly.
  3. In a bowl mix together your two types of sugars and add in your melted butter, whisk together for approx. 5mins till mixtures becomes thick and all the butter is absorbed.
  4. Add in the eggs one at a time, fully mix in each one before adding the next one.
  5. Add in the vanilla and mix through.
  6. Sieve in the plain flour and spices, then gently mix till just incorporated.
  7. Pour in your white chocolate, fruits & nuts mixture and gently fold through till incorporated.
  8. Spoon only half the mixture into your lined 9’ x 9’ square pan, smoothing out to all corners and sides.
  9. Lay the square of cut out marzipan on top of this layer and press down gently so it’s bonded with the mixture.
  10. Spoon on the other half of the mixture on top of this and again smooth out to all corners and sides.
  11. Bake in preheated 160-degree C fan oven for 30mins, then leave to cool room temp 1hr then fridge for min 4hr but ideally overnight to go fudgy.
  12. When cool, brush the top with the melted butter and then dust the top with icing sugar for that classic stollen look. Cut up into squares and enjoy!

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