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    Treats with a twist

    Feb 03, 2022 5 minutes

    TARRAGON BLONDIES

    MAKES 9-12

    225g unsalted butter, plus extra for greasing
    5 sprigs of tarragon, plus extra leaves to decorate
    200g light brown sugar
    2 eggs
    1 tsp vanilla bean paste
    160g plain flour
    Pinch of ground cloves
    ½ tsp salt
    100g white chocolate, roughly chopped
    50g macadamia nuts, roughly chopped

    ■ Preheat the oven to 180°C/Gas 4. Grease and line a 20cm square cake pan.

    ■ Finely chop one sprig of tarragon and set aside. Put the butter and remaining 4 whole sprigs of tarragon in a small saucepan. Gently melt the butter, then remove from the heat, cover and let it steep for 15-20 minutes. (For a stronger flavour you can leave this for 1 hour.)

    ■ Strain the butter into a large bowl, discarding the herbs. Once cooled, mix in the sugar, then stir

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