Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Gluten-free salted burnt honey and hazelnut blondies

British 25 Mins Prep · 40 Mins Cook

To make the burnt honey, place 125ml honey in a small saucepan over a high heat. Bring to a boil and cook for 5-6 minutes or until very dark brown and starting to smoke, 160°C. Remove from the heat and carefully add 1 tbsp water, swirling to combine.
Preheat the oven to 180°C, gas mark 4, and line a 20cm square baking tray with baking paper.
Melt the salted chopped butter and white chocolate (broken into pieces) together in a saucepan.
Remove from the heat and add the vanilla extract, burnt honey and fine grain white sugar. Stir to combine. Set aside to cool slightly.
Once cool, add the large, lightly beaten eggs, followed by the toasted nuts. Stir well to combine.
Pour the mix into the tray and bake for 35-40 minutes or until the blondies have risen, are golden brown and firm to the touch.
Cut into squares to serve.