100 Days to a Cheapskates STyle Christmas Day 21: White Chocolate Gingerbread Blondies
These little squares of deliciousness are well worth the effort in making them. They are moist and full of spice and keep in an air-tight container for up to a week, if you can resist them.
Ingredients:
2-¾ cups plain flour
1-¼ tsp bicarbonate soda
1-¼ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
300g butter, room temperature
1-¼ cups packed brown sugar
½ cup plus 2 tbsp white sugar
2 large eggs, plus 1 large egg yolk
1-¼ tsp pure vanilla extract
1/3 cup molasses
300g white chocolate, coarsely chopped
Method:
Preheat oven to 175 degrees Celsius. Coat a large rimmed baking sheet, 40cm x 30cm with cooking spray. Line bottom with baking paper cut to fit, and coat baking paper with cooking spray (trust me - it's not overkill on the greasing). Whisk together flour, bicarb soda and spices. Beat butter, brown and white sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Stir in white chocolate. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.
Ingredients:
2-¾ cups plain flour
1-¼ tsp bicarbonate soda
1-¼ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
300g butter, room temperature
1-¼ cups packed brown sugar
½ cup plus 2 tbsp white sugar
2 large eggs, plus 1 large egg yolk
1-¼ tsp pure vanilla extract
1/3 cup molasses
300g white chocolate, coarsely chopped
Method:
Preheat oven to 175 degrees Celsius. Coat a large rimmed baking sheet, 40cm x 30cm with cooking spray. Line bottom with baking paper cut to fit, and coat baking paper with cooking spray (trust me - it's not overkill on the greasing). Whisk together flour, bicarb soda and spices. Beat butter, brown and white sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Stir in white chocolate. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.