#Wiltshire Rose Gold Bakeware
Available at Wiltshire.com.au @wiltshireau
Add a splash of style to your kitchen with the Wiltshire Rose Gold Bakeware. With a range of your baking essentials that are non-stick, dishwasher safe, and come with a 5 year guarantee, you can trust the non-stick release time & time again.
Rose Gold 12cup Muffin Pan
Rose Gold 24cup Mini Muffin Pan
Rose Gold Square Cake Pan 23cm
Rose Gold Cookie Sheet Medium
Wiltshire is an iconic Australian brand, providing Aussie cooks with all the tools they need to be everyday heroes in the kitchen.
White Chocolate #Blondie with #Strawberries
Prep: 10 mins
Bake time: 1 hour
Bake pan: Wiltshire Rose Gold Slice and Brownie Pan
• 150g butter, chopped
• 100g white chocolate, chopped
• 1 cups (330g) caster sugar
• cup (125ml) milk
• 1 cups (225g) plain flour, sifted
• cup self raising flour, sifted
• 2 eggs, lightly beaten
• tsp vanilla essence
White Chocolate Ganache
• cup (125ml) pouring cream
• 300g white chocolate, chopped
• Strawberries, sliced
• Edible dried rose petals
Preheat oven to 160°C. Grease a Wiltshire Slice; Brownie Pan 27.5cm and line the base and two long sides with baking paper.
Place the butter, chocolate, sugar and milk in a medium saucepan over low heat. Stir until all the ingredients are melted and well combined. Set aside for 15 minutes to cool slightly.
Stir in the flours, eggs and vanilla until well combined and pour into prepared pan. Bake for 1 hour until a skewer inserted in the centre comes out clean. Cool in pan.
Meanwhile, to make the white chocolate ganache, place the cream in a small saucepan over medium low heat. Bring to just below the boil and pour over the chocolate in a heatproof bowl. Allow to sit for 5 minutes before stirring until smooth. Place in the fridge for 30
minutes, stirring every 10 minutes until spreadable.
Place blondie on a serving platter, spread over the ganache and decorate with strawberries and rose petals.
please stay tuned. we will cook for you in the new bake ware