Jubilee Gluten Free Blondies

I wanted to do a traybake for the celebrations as they're easy to transport if you are visiting or attending a street party. These Gluten Free White Chocolate & Blueberry Blondies with Lemon icing really work well. Simple to make & delicious.

Credited to: Jane Devonshire

Kcal: 222.0

Difficulty: Pretty easy

Serves 18
10 mins prep
25 mins cooking time

Ingredients

For the Blondies:
  • 250g  gluten free plain flour*
  • 200g  dark brown sugar
  • 125g butter, softened
  • 1 large egg
  • 1tsp vanilla bean paste
  • 1tsp Xanthan Gum
  • 1/2tsp salt
  • 150g white chocolate chips or chopped white chocolate*
  • 125g fresh blueberries.
For the icing drizzle:
  • 100g icing sugar
  • Juice of 1 large lemon (or ready made juice).

Notes: *Check Coeliac UK's Food and Drink Information for suitable products

Method

  1. Preheat your oven to 180C and line a 17 x 25cm baking tray with greaseproof paper
  2. Cream together the butter and sugar until light and fluffy 
  3. Add in one egg and whisk
  4. Mix in the flour, salt, Xanthan Gum and vanilla bean paste until you have a stiff dough
  5. Smooth into your lined baking tray and sprinkle over your blueberries & white chocolate gently pressing into mixture
  6. Bake in oven for 20-25 minutes until golden and cooked through and then leave to cool
  7. To make icing drizzle, mix the lemon juice into the icing sugar until you have a drizzling consistency  
  8. Drizzle over your traybake & cut into 18 equal portions.

Nutritional information per serving

Kcal
222
Fat
9.25g
Carbs
31.55g
Protein
3.35g
Fibre
0.25g
Sugars
18.95g
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