Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories311.4 kcal (16%)
Total Fat16.1 g (23%)
Carbs38.4 g (15%)
Sugars24.5 g (27%)
Protein3.9 g (8%)
Sodium32 mg (2%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
Baking dish
Parchment paper
OvenPreheatStep 2
In a large bowl, add the melted butter and sugar and beat until smooth.
Bowl
WhiskStep 3
Add in the eggs and vanilla and beat again until smooth.
BowlWhiskStep 4
Add in the plain flour, cornflour, ground ginger, ground cinnamon, and nutmeg and beat until a thick blondie mixture is made.
BowlWhiskStep 5
Add in your white chocolate and fold through!
BowlWhiskStep 6
Pour the mixture into the tin, and spread.
Baking dishParchment paperStep 7
Bake the gingerbread blondies in the oven for 25-30+ minutes, or until there is a slight wobble in the middle. (See notes below)
OvenHeatStep 8
Leave to cool in the tin, or on a wire rack.
Baking dish
Baking RackStep 9
As an optional extra, you can 'set' your blondies in the fridge for an hour or so to help with the texture!
FridgeCoolStep 10
If you would like to decorate - drizzle 50g melted white chocolate and crush over some gingerbread crumbs!
BowlNotes
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