At this time of year, it’s so useful to have some recipes for quick sweet treats that you can turn to, when needed, for a unexpected get-together, surprise guests, a bring and share party, or a quick foodie gift. These blondies, which if you don’t know, are a kind of non-dark-chocolate-brownie, with all the deliciously fudgy sweetness that that implies, exactly fit the bill. They take about 10 minutes to stir up, are out of the oven in 25 mins, max (20 in my fan oven), and are pretty much foolproof.
I am not going to apologise for the fact that these are super super sweet – my solution to this is to cut them into very small pieces – no more than a couple of inches square, or you could even cut them to petit fours size. Of course, then you have to really work on the temptation to scoff more than one…! Feel free to play around with the additions – next time round I am going to try dark chocolate pieces and chopped apricot – and there’s definitely potential for chopped roast hazelnuts and sour cherries…
A word about crystallised ginger – a few years ago I discovered Crazy Jack’s crystallised ginger – which I fell in love with because it was so much more spicy, gingery and seemed to bear much more relation to actual ginger than other available versions. Sadly, Crazy Jack stopped doing this wonderful stuff and I have been searching for something similar ever since. Finally I have found it – Whitworths Fiery Crystallised Ginger is absolutely brilliant – spicy and quite definitely fiery, and here it makes a brilliant contrast with the soft creamy flavour of the white chocolate, so if you can get hold of it (and most supermarkets seem to stock it here in the UK) then do give it a try.
Ginger and white chocolate blondies
- 100g butter
- 200g soft light brown sugar
- 1 large egg
- 100g plain white flour
- 1 tsp ground ginger
- 1 tbsp milk
- 40g crystallised ginger, chopped into small pieces
- 50g white chocolate, chopped into small pieces
- Preheat oven to 180C/Gas Mark 4 (170/Gas Mark 3 for a fan oven) and line a 8 inch (20cm) square baking tray (or equivalent-ish – I have used a 7 inch tin with no problems) with baking parchment.
- Melt the butter over a low heat in a large pan.
- Remove the butter from the heat and add the sugar straight to the pan. Beat the sugar into the butter for about a minute, the texture of the mixture will change a bit and stick more to the sides of the pan as you beat it – that’s what you are aiming for.
- Beat in the egg until the mixture is nice and smooth.
- Stir the flour and ground ginger into the mix, quite gently, until everything is thoroughly combined.
- Stir in the milk and then the ginger and chocolate pieces.
- Pour the mixture into the prepared tin and bake for 20 minutes in the first instance. The blondies need to be just barely set when you take them out of the oven and it’s always best to err on the squidgy side (they will firm up as they cool), but you can add an extra couple of minutes if you need to.
- Leave to cool for 10 minutes or so in the tin, then transfer to a cooling rack. Cut into slices when cool.
These blondies keep for 3 or 4 days in an air-tight tin, or they freeze very well too. I freeze them between layers of greaseproof paper in a plastic box, which means you can sneak one out and quickly defrost it when you are in need of a boost (don’t tell anyone…).