INGREDIENTS:

170 g (6 oz) unsalted butter
220 g (73⁄4 oz/scant 1 cup) caster (superfine) sugar
1 egg, plus 1 egg yolk
1 teaspoon vanilla extract
175 g (6 oz/scant 11⁄2 cups) plain (all-purpose) flour
1⁄2 teaspoon sea salt
1⁄4 teaspoon baking powder
2 tablespoons matcha
60 g (2 oz) white chocolate, roughly chopped
2 tablespoons almond butter
1 teaspoon flaky sea salt

DIRECTIONS:

Preheat your oven to 180°C fan (350°F) and line a 23 cm (9 in) square baking tin with baking parchment.

Melt the butter in a small saucepan over a low heat, then transfer to a bowl. Add the sugar, egg, egg yolk and vanilla extract, and whisk until fully combined.

Sift in the flour, salt, baking powder and matcha. Fold through gently, being careful not to overmix, then add the white chocolate chunks and mix until just combined.

Spread the mixture into the prepared bakingtin. Top with dollops of almond butter, swirlwith a toothpick then finish with a generous sprinkle of flaky salt.

Bake for 25 minutes until just set on top and a skewer inserted into the centre comes out clean. Let the blondies cool completely in the in before slicing and serving. These will keep in an airtight container for up to a week.