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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Cinnamon roll blondies
Rippled with cinnamon-sugar and drizzled with a luscious cream cheese glaze, these blondies are a perfect match for your cinnamon roll cravings.

Cinnamon roll blondies

Makes: 8 blondies

Ingredients

1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted 
1 large egg
2 tbsp castor sugar
1 tbsp NOMU Ground Cinnamon 

Cream cheese glaze: 
1/3 cup icing sugar, sifted 
2 tbsp plain cream cheese
1 tbsp milk 
¼ tsp NOMU Vanilla Essence 
pinch of salt 

Directions

Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper.

Whisk together the butter and sugar (sachet 1), then add in the egg and whisk for 1 minute until the mixture is pale and creamy. Stir in the blondie mix (sachet 2) to form a smooth batter.

Spread the batter into the prepared tin and set aside. In a small bowl, mix together the extra castor sugar and cinnamon. Sprinkle it over the blondie mix and cut it into the batter using a butter knife.

Bake for 20-25 minutes or until golden. Remove from the oven and set aside to cool in the tin.

While the blondie is cooling, prepare the icing by mixing all the ingredients together until smooth. Drizzle the mixture over the cooled blondie and slice into squares to serve.

Tip: To prevent lumps in your glaze, make sure the cream cheese is at room temperature.

Ingredients

1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted 
1 large egg
2 tbsp castor sugar
1 tbsp NOMU Ground Cinnamon 

Cream cheese glaze: 
1/3 cup icing sugar, sifted 
2 tbsp plain cream cheese
1 tbsp milk 
¼ tsp NOMU Vanilla Essence 
pinch of salt 

Directions

Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper.

Whisk together the butter and sugar (sachet 1), then add in the egg and whisk for 1 minute until the mixture is pale and creamy. Stir in the blondie mix (sachet 2) to form a smooth batter.

Spread the batter into the prepared tin and set aside. In a small bowl, mix together the extra castor sugar and cinnamon. Sprinkle it over the blondie mix and cut it into the batter using a butter knife.

Bake for 20-25 minutes or until golden. Remove from the oven and set aside to cool in the tin.

While the blondie is cooling, prepare the icing by mixing all the ingredients together until smooth. Drizzle the mixture over the cooled blondie and slice into squares to serve.

Tip: To prevent lumps in your glaze, make sure the cream cheese is at room temperature.

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