Gingerbread Choc Chip Blondies
By Lisa Starr, Meatland
Gingerbread White Choc Chip Blondies, whipped together in minutes using easy-to-find ingredients, this go-far recipe makes a full tray of fudgy, chocolate chip-studded goodness, with winter warming spices.It's easily made and can be served slightly warm with ice-cream as a perfect wintery dessert and is a definite keeper.
2 cups flour1 ¼ teaspoon bicarbonate of soda 1 teaspoon salt 1 1/2 teaspoons ground ginger 1 ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves 200g butter/margarine 1 ¼ cup light brown sugar ½ cups white sugar 1/4 cup silan (date syrup) or golden syrup 2 large eggs plus 1 egg yolk 2 teaspoons vanilla ½ - 3/4 cup white chocolate chips Maldon salt to garnish
Directions:1: Mix the flour, bicarbonate of soda, ground ginger, cloves, cinnamon and salt together.2: Melt butter/margarine in the microwave, stir in the two sugars, silan and vanilla then add eggs and yolk. Mix into the flour mixture. 3: Stir in chocolate chips then scrape batter into a standard rectangular baking tray, sprinkle over Maldon salt, and bake at 180 C for approximately 27 minutes till just done and center is just crusted over. You want a fudgy consistency like a brownie so be careful not to overcook. 4: Cut into squares when cool.COOK'S NOTES: I use the standard foil tray measuring 25 cm x 30 cm so this really goes far. You could go slightly smaller, but the bicarbonate of soda can cause the batter to bubble over if too full. Blondies may sink slightly after baking which is to be expected. Delicious served slightly warm!
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