Gluten Free
Bakewell Blondie

A perfect blend of almond and raspberry makes this classic our bestseller.  

I have always loved the flavour of a Bakewell tart, my Nan Freda’s favourite treat! I have fond memories of her baking dozens of Bakewell’s for us to eat over the weekends.  We often could not resist the irresistible aromas wafting from the kitchen and raced to watch them brown in the oven. Using my Nan's recipe I looked at how I could tweak it so that it was also gluten free and to be honest it was really simple to do, and you will absolutely not taste any difference between this and my regular Bakewell blondie.  

My nan would not let us near them until they were cool – this was the trickiest part.  However, we often pinched a reject ( you always got at least one tart that stuck in the tin) Nan’s shortcrust was to die for, so buttery it crumbled so easily but she was such a pro.  I still have her butter knife that she used to do the very job and use it to this day alongside the secret recipe. 

I find such comfort in knowing my Nan is with me in all my bakes. I hear her voice guide me through each recipe and I can confidently say she would LOVE the Bakewell Blondie! The moist sponge puddled with raspberry jam and topped with freeze dried raspberries for that little spot of tartness to cut through the sweet base perfectly.  And remember this is also gluten free.