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Below are the ingridients that are needed to serve a remarkably good Sticky Gingerbread Blondies:
- Use 110 g of gluten free self raising flour.
- Provide 2 teaspoon of cinnamon.
- Prepare 1/2 teaspoon of grated nutmeg.
- Use 1 teaspoon of grated stem ginger.
- Use 125 g of sultanas.
- Get 115 g of dairy free spread.
- Provide 100 g of caster sugar.
- Take 2 of eggs.
- Use 100 g of treacle.
- Use 45 g of golden syrup.
Ready with the ingridients? Here are the procedures on cooking Sticky Gingerbread Blondies:
- 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.
Add the stem ginger and toss to coat. Run a round-bladed knife around the inside of the tin to loosen the loaf, then set the tin on a wire rack and leave the gingerbread to cool completely before turning out. Wrap the loaf in foil and leave for at least a day before cutting; it will get stickier the. Allow to cool and store in an airtight container. In a large mixing bowl, stir together the flour and ground spices.
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