Practical way to Producing Appetizing Sticky Gingerbread Blondies

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Sticky Gingerbread Blondies

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Below are the ingridients that are needed to serve a remarkably good Sticky Gingerbread Blondies:

  1. Use 110 g of gluten free self raising flour.
  2. Provide 2 teaspoon of cinnamon.
  3. Prepare 1/2 teaspoon of grated nutmeg.
  4. Use 1 teaspoon of grated stem ginger.
  5. Use 125 g of sultanas.
  6. Get 115 g of dairy free spread.
  7. Provide 100 g of caster sugar.
  8. Take 2 of eggs.
  9. Use 100 g of treacle.
  10. Use 45 g of golden syrup.

Ready with the ingridients? Here are the procedures on cooking Sticky Gingerbread Blondies:

  1. Preheat the oven to 180 oC and line a 6″ by 6″ baking tin with tinfoil.
  2. 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.
  3. 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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