*Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests.
Feel free to add a teaspoon of vanilla extract for a more butterscotch flavour.
These caramel blondies keep well at room temperature in an airtight container for 4-5 days.
They can be served as is and are perfect for picnics and fetes, or serve them topped with vanilla ice cream for decadent mini desserts. More Information These links will take you up to the post – just scroll down to get back to the recipe card.
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