The premise is simple, I signed up for a nominal fee and I received 3 matches to send sweets to. In turn, I received 3 sweets from fellow bloggers from around Australia.
Rocky road, fudge (still wrapped) and absolutely delicious musk sticks from Children’s Books Daily.
When I received my sweets from Amy from Milkteaxx, Penny from Jeroxie and Megan from Children’s Books Daily I was super excited. I may have actually danced around the kitchen with excitement. How lucky I was to receive sweets from these lovely ladies, Key and I enjoyed all of them immensely.
So what did I send for my sweet swap? Well I didn’t set out to make such a weird coloured item for my sweet swap, it just kind of happened!
I made these ‘Greenies’ aka blondies with pandan, coconut and white chocolate and I sent them off to Emily from Hold The Peas, Lauren from Create Bake Make and Aleesha from Me and The Young hoping they wouldn’t be too freaked out by the bright green!
Don’t be deterred by the bright green colour. Pandan is a commonly used in both savoury and sweet South-East Asian cooking as flavouring. It’s kind of like an Asian vanilla.
To me it has flavours of coconut and browned butter and it is bright green because of food colouring that is used in the traditional shop-bought pandan flavour essence.
For this recipe, I used an 18 x 18cm cake tin, which easily made at least 16 squares of pandan blondie. I made two batches for the sweet swap and divvied those up between 3 (with a few set aside for ‘taste-testing’ hehe)
Not only are these tasty, but they are so easy to make. Just mix everything together in one bowl.
I made these the first time about week before I re-made them for the sweet swap. I wanted to photograph them and of course taste test them, but I also wanted to ensure that these would last the few days that the postage would take. They stood up to my ‘rigorous’ test of baking them and then sitting them aside for a few days and they definitely keep very well for at least 4 days if they are stored in a sealed container at room temp. I daresay it’s all the sugar and butter that keeps them so fresh and fudgy, even after a few days.
Chewy and soft, studded with white chocolate and coconut and a big whack of buttery, pandan flavour. Yum!
Greenies aka Pandan Blondies with Coconut and White Chocolate
Ingredients – Makes One 18 x 18cm Blondie
- 130g unsalted butter, melted
- 1 egg at room temperature, lightly beaten
- 1 cup of plain flour
- ¾ cup of dark brown sugar
- 70g finely chopped white chocolate or white chocolate chips
- 1 tbs of pandan flavouring
- ½ cup of coconut flakes
- pinch of salt
- Preheat the oven to 170°C (no fan) Grease and line an 18 x 18cm cake tin.
- Mix all of the ingredients together in a mixing bowl then tip into the prepared cake tin. Push the batter down evenly into the base of the tin.
- Bake for 17 to 20 minutes until the edges start to brown and the middle is just set.
- Let cool in the tin completely before tipping out and slicing into serves. Keeps well for 3-5 days after making, so long as it has been sealed in an airtight container.