Vickys Blondies / Butterscotch Bars, GF DF EF SF NF
I had another blondie recipe uploaded but had trouble converting it to be gluten-free. Some recipes are fickle! So I rewrote it and this one admittedly is much better. The addition of the coconut gives an extra chewiness
Vickys Blondies / Butterscotch Bars, GF DF EF SF NF
I had another blondie recipe uploaded but had trouble converting it to be gluten-free. Some recipes are fickle! So I rewrote it and this one admittedly is much better. The addition of the coconut gives an extra chewiness
Cooking Instructions
- 1
If using Ener-G or another brand egg replacer, add a half teaspoon xanthan gum to your ingredients. My egg replacer already contains some
- 2
Melt the butter and sugar together gently over a low heat in a heavy-bottomed pan. Let it cook for 10 minutes until the sugar is dissolved and the mixture begins to bubble
- 3
Remove the pan from the heat and let it cool for 30 minutes, stirring now and again so the mix doesn't set. It will become thick like caramel
- 4
Meanwhile line an 8"x 8" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350°F
- 5
Combine the egg replacer and coconut milk and mix together well. Set aside
- 6
Combine the flour, starch, baking powder and salt in another bowl
- 7
Pour the cooled caramel into a mixer bowl and on a low speed beat in the egg replacer/milk mixture and vanilla
- 8
Beat the flour mix into the caramel in batches to form a dough
- 9
When fully incorporated beat the desiccated coconut into the caramel dough
- 10
Press the dough into the lined tin. It will be very stiff
- 11
Bake for 30 minutes until the dough is pulling away from the sides of the tin
- 12
Cool in the tin then turn out and cut into 2" squares
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