Gingerbread Blondie Bites – Recipe
These gingerbread blondies are dense and lovely and so full of flavour.
I made these in the small hours of the morning during a bout of insomnia. There are two things you can do when you have insomnia: lie awake in bed, thinking and slowly going mad, or just get up and do something with the time that you're definitely not going to be spending sleeping. I'm in the latter camp.
I adapted this recipe from Marie at The English Kitchen, who in turn posted it from Jennifer Lindner McGlinn's awesome cookbook "Gingerbread". I simply played around with quantities and ingredients, cut them into small cubes and decorated the bites with melted white chocolate and sugar flowers. Mine also took far less time to bake because of the pan I used.
This is also a super-easy recipe, and perfect for up-and-coming Christmas (*gasp* I said the 'C-word' in October!!)
Ingredients:
-275g plain flour
-1tsp baking powder
-2 rounded tsp ground cinnamon
-2 tsp ground ginger
-1/2 tsp nutmeg
-230g of butter, melted and cooled (1 cup)
-200g of dark soft brown sugar
-3tbsp golden syrup
-2tbsp black treacle
-1tsp vanilla
-1 large free range egg
-2tbsp thick coconut milk (you can't taste it, but you can use double cream if you prefer)-
-Pinch of salt
To decorate:
-50g white chocolate, melted
-Little sugar flowers (or anything you like!)
Method:
1) Preheat the oven to 180 degrees C, line a 8 x 12" pan with foil and lightly grease
2) Place the flour, baking powder, salt and spices in one bowl
3) Heat all the other ingredients gently in the saucepan, stirring until the sugar is dissolved
4) Let the syrup cool before gradually stirring it onto the dry ingredients, stirring bit by bit to avoid lumps in your blondie batter
5) Pour into your baking pan, spread evenly, tap a few times on the counter to get rid of large air bubbles and bake for about 30 minutes, or until the top is set but the middle is still a little squidgey
6) Cool completely before slicing into neat little squares and drizzling or piping with white chocolate and dotting with sugar decorations
That's it, you're done!
I made these in the small hours of the morning during a bout of insomnia. There are two things you can do when you have insomnia: lie awake in bed, thinking and slowly going mad, or just get up and do something with the time that you're definitely not going to be spending sleeping. I'm in the latter camp.
I adapted this recipe from Marie at The English Kitchen, who in turn posted it from Jennifer Lindner McGlinn's awesome cookbook "Gingerbread". I simply played around with quantities and ingredients, cut them into small cubes and decorated the bites with melted white chocolate and sugar flowers. Mine also took far less time to bake because of the pan I used.
This is also a super-easy recipe, and perfect for up-and-coming Christmas (*gasp* I said the 'C-word' in October!!)
Ingredients:
-275g plain flour
-1tsp baking powder
-2 rounded tsp ground cinnamon
-2 tsp ground ginger
-1/2 tsp nutmeg
-230g of butter, melted and cooled (1 cup)
-200g of dark soft brown sugar
-3tbsp golden syrup
-2tbsp black treacle
-1tsp vanilla
-1 large free range egg
-2tbsp thick coconut milk (you can't taste it, but you can use double cream if you prefer)-
-Pinch of salt
To decorate:
-50g white chocolate, melted
-Little sugar flowers (or anything you like!)
Method:
1) Preheat the oven to 180 degrees C, line a 8 x 12" pan with foil and lightly grease
2) Place the flour, baking powder, salt and spices in one bowl
3) Heat all the other ingredients gently in the saucepan, stirring until the sugar is dissolved
4) Let the syrup cool before gradually stirring it onto the dry ingredients, stirring bit by bit to avoid lumps in your blondie batter
5) Pour into your baking pan, spread evenly, tap a few times on the counter to get rid of large air bubbles and bake for about 30 minutes, or until the top is set but the middle is still a little squidgey
6) Cool completely before slicing into neat little squares and drizzling or piping with white chocolate and dotting with sugar decorations
That's it, you're done!
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