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White chocolate gingerbread blondies
Flavoured with molasses and festive spices, these blondies are a really fun treat to add to your table this December!

White chocolate gingerbread blondies

Makes: 6-8 blondies

Ingredients

1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g butter, melted
1 large egg
1 tbsp molasses
2 tsp NOMU Ground Ginger
½ tsp NOMU Ground Cinnamon
Pinch NOMU Ground Nutmeg
60g white chocolate, roughly chopped

To decorate:
40g white chocolate, melted
Small gold nonpareil sprinkles (optional)
Small gingerbread cookie stars (optional)

Directions

Preheat the oven to 160°C fan-assisted convection and line a 21 x 11cm loaf tin with baking paper.

Mix together the melted butter and sugar mix (sachet 1), then mix in the egg and molasses until well combined. Add the blondie mix (sachet 2), spices and chocolate chunks and stir to form a thick, smooth batter.

Spread the batter evenly in the prepared tin and bake for 20-25 minutes or until cooked through but still fudgy in the centre. Allow to cool.

Cut the blondie into triangles. Drizzle with melted white chocolate and decorate with gold sprinkles and a gingerbread cookie star.

Tip: If you don’t have time for lots of decorating, simply cut these blondies into squares and drizzle with white chocolate.

Ingredients

1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g butter, melted
1 large egg
1 tbsp molasses
2 tsp NOMU Ground Ginger
½ tsp NOMU Ground Cinnamon
Pinch NOMU Ground Nutmeg
60g white chocolate, roughly chopped

To decorate:
40g white chocolate, melted
Small gold nonpareil sprinkles (optional)
Small gingerbread cookie stars (optional)

Directions

Preheat the oven to 160°C fan-assisted convection and line a 21 x 11cm loaf tin with baking paper.

Mix together the melted butter and sugar mix (sachet 1), then mix in the egg and molasses until well combined. Add the blondie mix (sachet 2), spices and chocolate chunks and stir to form a thick, smooth batter.

Spread the batter evenly in the prepared tin and bake for 20-25 minutes or until cooked through but still fudgy in the centre. Allow to cool.

Cut the blondie into triangles. Drizzle with melted white chocolate and decorate with gold sprinkles and a gingerbread cookie star.

Tip: If you don’t have time for lots of decorating, simply cut these blondies into squares and drizzle with white chocolate.

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