Ingredients (saffron blonde):
150 g butter
1 g of saffron
3 dl powdered sugar
1 tbsp vanilla sugar
1 pinch of salt
3 dl wheat flour
1 teaspoon baking powder
2 tablespoons of milk
Ingredients (lingon frosting):
300 g refrigerator shell cream cheese
1 dl refrigerator shell whipping cream
0.5 dl of lingonberry powder
1 dl icing sugar
Lingonberries to decorate with.
Set the oven to 175 degrees (upper and lower heat). Grease your Nordic Ware mold generously with butter, making sure to really get to every nook and cranny of the mold.
Melt the butter on medium heat in a saucepan. Mix down saffron. Put aside.
In a bowl, mix together powdered sugar, vanilla sugar, wheat flour, salt and baking powder. Add the saffron butter and stir to a thick batter.
Then put in one egg at a time, stirring between each egg and finally the milk and stirring again.
Pour the batter into the mold and bake in the center of the oven for 20-25 minutes. Allow to cool completely before removing the cookies from the mold.
Meanwhile, do the frosting. Whip cream cheese and whipped cream creamy with electric whisk. Add the lingonberry powder and whisk some more.
Aim down icing sugar and gently flip over to a smooth batter with licking pot.
Sprinkle the frosting on the blondies. Decorate with lingonberry.
Serve directly or store covered in the refrigerator.
Make saffron blondies gluten-free by replacing wheat flour with the same amount of gluten-free flour mix.