They don’t come much cooler than Debbie Harry do they? No; the answer is no. Devastatingly beautiful, with that creamy, cool voice and a nonchalance that every front woman since has tried to emulate – she’s part superhero if you ask me. So, obviously, my rock cake collection wouldn’t be complete without an ode to her, and as Blondie are celebrating their 40th anniversary this year, now is the time. This is no ordinary blondie recipe mind you, I went all out with leopard print white chocolate, rose petals and figs – a platinum Blondie, worthy of the capital B.
Maybe it’s an age thing, or perhaps it’s because my baking is currently in the throes of French finessing, but right now, even the most familiar of recipes needs to offer a little something more. Something subtle to lift it above what you’re expecting but not enough to chase away the comfort and nostalgia often attached to our baking favourites. Case in point, a flamboyant flapjack strewn with flirty figs, dotted with golden apricots and laced with the earthy sweetness of maple syrup. Cosy just got chic.
*As seen on Easy Living*
My search for the perfect brownie recipe has been long and fraught but it turns out, the key to that elusive soft centre is to accept that brownies don’t play by the rules. When you test a batch of brownies, the knife should never come out clean, in fact, in the words of Nigel Slater, ‘if the skewer comes out clean, then I’m afraid you’ve blown it.’ And while I’m sure that the success of this particular batch comes down to knowing this, I like to think that the addition of a Ziggy Stardust lightning bolt played it’s part too.