Sticky Gingerbread Blondies. Sticky Gingerbread Blondies Fiona @ Free From Favourites @freefromfavourites Edinburgh, Scotland. Line with baking paper, leaving an overhang for lifting out. Whisk together the flour, salt, soda, baking powder, cinnamon, and ginger.
Line your baking tin with parchment paper and transfer the batter into the tin.
Make sure it's evenly spread out to the edges.
Whisk together flour, soda, salt, and spices in a bowl.
You can cook Sticky Gingerbread Blondies using 10 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Sticky Gingerbread Blondies
- Prepare 110 g of gluten free self raising flour.
- You need 2 teaspoon of cinnamon.
- It's 1/2 teaspoon of grated nutmeg.
- Prepare 1 teaspoon of grated stem ginger.
- You need 125 g of sultanas.
- You need 115 g of dairy free spread.
- Prepare 100 g of caster sugar.
- Prepare 2 of eggs.
- Prepare 100 g of treacle.
- It's 45 g of golden syrup.
Add eggs and yolk one at a time, scraping down sides of bowl as needed. Namely, sticky gingerbread starts with a fluid, molasses-heavy batter, which, if not over baked, creates a beautifully moist cake, which if wrapped and refrigerated for a day or two and then brought back to room temperature, has a dense, chewy, somewhat sticky texture. It's not sticky, so it should be pretty easy to press it even using your rubber spatula. Grease and line the base of the brownie pan.
Sticky Gingerbread Blondies step by step
- Preheat the oven to 180 oC and line a 6″ by 6″ baking tin with tinfoil.
- Beat together the caster sugar and dairy free spread until light and fluffy Mix in the eggs one at a time Stir in the treacle and golden syrup Add the flour, cinnamon, nutmeg and ginger Stir through the sultanas and pour into the baking tin.
- Bake in the centre of the oven for 25 minutes Allow to cool for ten minutes before removing from the baking tin Once completely cooled cut into 9 squares and dust with icing sugar.
Place butter in a medium sized pan. Set it over a low fire and melt the butter gently. Add the sugar and ground cinnamon and stir until smooth and melted. Remove from heat and set aside to cool for a few minutes. Instructions In a large microwaveable bowl, combine the caramel bits (or squares if using), butter, and heavy cream.