So many of you loved Skipping Girl Vinegar's awesome recipes we featured online a few months back that we asked Amanthi to give us a Christmas recipe! They've had a busy year, releasing an album, touring the country, launching a monkey into space (don't worry, not a real one) and lots and lots of baking. This is her most requested recipe: raspberry blondies. It's simple: brownies are brown, so blondies are blonde! The white chocolate gives them a vanilla-rich gooeyness that makes this so extremely moreish. She'll be making these for punters at their annual Christmas show at The Old Drouin Butter Factory in Drouin, Victoria on Thursday 8th December. Details are here. If you can't make it, here's the recipe to try at home, or wrap them up and give them as a pressie to that special someone... That is, if you haven't eaten them all before you get to the wrapping stage. They're that good.

Raspberry Christmas Blondies

Ingredients:

250 grams unsalted butter

375 grams white chocolate buttons

3 free range eggs lightly beaten

250 grams white sugar

2 teaspoons vanilla essence

250 grams self-raising flour (plus 50 grams extra)

300 grams frozen raspberries

1. Preheat oven to 150C. Melt butter and white chocolate in a heavy-based saucepan on a very low heat for around 5-10 minutes.

2. In a separate large bowl stir eggs, vanilla essence and sugar with a fork until all the sugar lumps have disappeared.

3. You have to work fast for the next stage to avoid scrambled eggs so have a wooden spoon and the flour ready to go.

4. Pour the white chocolate and butter mixture into the egg mixture and stir fast. Quickly add the flour and stir until you can't see any flour lumps. The whole process should take you one minute. (If the mixture looks like runny cream, add more flour so that it looks like a normal cake batter.)

5. Fold in the frozen raspberries into the batter.

6. Pour the batter into one large lamington tray or two small ones lined with baking paper.

7. Bake for 30-40 minutes in 150C oven. (Because of the high sugar content, these can burn, so go low on your oven to avoid disappointment.) The top of the blondies should look glossy and marbled when done. Stick a skewer in and if it comes out clean, then they are ready.

8. Leave to cool on a wire rack and cut into 24 square pieces.