21 May 2013

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.

2¾ cups plain flour
1¼ teaspoons bicarbonate soda
1¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
300g butter, room temperature
1¼ cups packed light-brown sugar
½ cup plus 2 tablespoons white sugar
2 large eggs, plus 1 large egg yolk
1¼ teaspoons pure vanilla extract
⅓ cup molasses
300g white chocolate, coarsely chopped

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. 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 5cm squares to serve.

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