GINGERBREAD BLONDIES

Serves 16

Ingredients:

• 125g unsalted butter

• 200g white chocolate

• 1 cup plain flour

• 2 tsp ground ginger

• 1 tsp cinnamon

• 1/2 tsp all spice

• 1/2 tsp baking powder

• 1/2 tsp salt

Method:

1. Preheat the oven to 180˚C (conventional). Line a 20x20cm square tin with baking paper.

2. Melt the butter in small bursts in the microwave (20 seconds or so, giving it a good stir in between) until completely melted. Set aside to cool.

3. Prepare your ingredients: Roughly chop the white chocolate. Roughly chop the gingernut biscuits (if using).

4. In a bowl, combine the flour, ground ginger, cinnamon, all spice, baking powder and salt. Whisk to combine.

5. In a separate, large bowl, combine the melted and cooled butter, brown sugar, golden syrup, egg and vanilla extract. Whisk well to combine.

6. Add the dry ingredients into the wet, along with 3/4 of the white chocolate and the chopped gingernut biscuits. Use a spatula to gently fold together until just combined.

7. Pour the batter into the lined baking tin. Place in the oven (middle shelf) to cook for 15-18 minutes.

8. Remove from the oven and test the centre with a skewer. If a little bit of batter is still on the skewer at this point, that’s ok - this means they’ll be more fudgy! Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.

9. Melt the remaining white chocolate in small 20 second bursts in the microwave, giving a good stir in between. Drizzle over the cooled blondies.

10. Cut into 16 pieces and enjoy! Store in an air-tight container.