Blondies will happily take an ice-cream filling without falling apart, and when those biscuits are infused with herbs, they also help to cut through some of the sweetness
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ce-cream sandwiches have really grown on me. I used to find them a bit tricky to eat; far too many of them had outer shells so hard they would crack a tooth, while the rest would turn to mush after a few minutes out of the freezer. Finding the balance between something thathas enough structural integrity to hold a good wedge of ice-cream but still soft enough to bite once frozen isn’t all that easy, but blondies make a very good option.
I love infusing blondies with fresh herbs to cut through some of the sweetness and add more depth. These would be great with tarragon or thyme, but today I’ve gone with rosemary for a piney, aromatic twist.
Prep 5 min
