playing with flour

Category: Ginger

White Chocolate and Caramel Gingerbread Blondies


So it’s starting to dawn on me that I have to start being a grown up as of next week. It’s been so long since I’ve had a full time job, I’ve been living the student life for nine years now. While I’m sure the hours are going to be a shock to the system, I think the fact that I have responsibility and will be making decisions regarding people’s health is what is really stressing me out. Yes I’ve been preparing for this for years and I know I’ll be well supported but it really is a lot of pressure – it really is the perfect time to do some stress-relief baking!

These blondies are delicious. Moist, dense and full of flavour they’re super easy to make and can be adapted to use whatever you have on hand. Replace the Jersey caramels with caramel or butterscotch chips or even dried cherries or cranberries and the white chocolate with milk or dark to give a completely new taste. The ginger pairs really well with the white chocolate and keeps it all from being too sweet.

I found the best time to eat them was still warm, straight out of pan but they’re also great once cooled or even out of the fridge if you want them a bit more dense. If you have new years resolutions to eat better this year I would recommend giving these away as soon as possible (do keep one or two for yourself of course) to avoid the temptation to eat the whole pan. Trust me.

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White Chocolate and Caramel Gingerbread Blondies

1 ¾ cups plain flour
2 tsp ground ginger
1 tsp vanilla extract
½ tsp baking soda
½ tsp salt
4 oz unsalted butter
60g golden syrup
½ cup brown sugar
2 eggs
½ cup white chocolate, chopped
½ cup Jersey caramels, chopped

Preheat the oven to 180° and prepare a 9 inch baking pan with baking paper. In a large bowl cream the butter and sugar until thick and pale. Add the golden syrup and vanilla and beat until combined. Add the eggs one at a time, beating well between additions.

Sift over the flour, baking soda, salt and ginger and fold through the mixture. Add the chocolate and caramel and mix through until just combined. Pour into pan and smooth over the top with a spatula. Bake for 15 minutes or until a skewer inserted comes out clean. Allow to cool in pan before cutting.



Ginger Crumble Cookies

Tasmania is a beautiful place. Peaceful and quiet, it almost feels isolated. The locals however are friendly and accommodating and I feel like I’ve been living here forever. We’re lucky enough to have a simple place to stay that is right on the beach and only a five minute walk to my placement. We’ve spent the last few days driving around the south of the state, enjoying local fresh produce and stopping at every market and road side stall we came across. I’m honestly not sure I ever want to leave!

The cabin we are staying in is very basic but comfortable, but unfortunately doesn’t have an oven so there hasn’t been a lot in the way of baked goods over the last couple of weeks. I made these cookies before I left so at least I have something to share with you.

Full of ginger flavour, firm on the outside and soft in the middle, these cookies are great for afternoon tea when you need a pick me up. The ginger crumble sprinkled on top gives an extra texture and some added flavour. Next time I think I’ll add chopped macadamia nuts to the crumble also or even some crystallized ginger. It can be hard to tell when these cookies are done, they do puff up while they are cooking and then settle down again. I found once they had settled a bit and we’re golden brown they were perfect.

Thanks again for your patience, I do miss writing here but with very limited internet access it is hard to do. I have been finding inspiration for new treats to try out once I return home though, so I promise to make it up to you!

Ginger Crumble Cookies

2 oz unsalted butter, melted
3 tbsp golden syrup
100g brown sugar
1 egg
150g plain flour
1 tsp bicarbonate of soda
1 tsp ginger
1 tsp cinnamon
½ tsp mixed spice

Preheat your oven to 170° and prepare two baking trays with baking paper. In a large bowl mix the butter, sugar, golden syrup and egg. Sift in the remaining ingredients and mix well.

If you find the batter too dry you can add a small amount of water until the batter forms a soft dough. Roll out tablespoons of the dough and place separated on the baking sheet. Press down lightly with your fingertips then sprinkle over some crumble topping.

Crumble Topping

20g unsalted butter
2 tbsp plain flour
1.5 tbsp rolled oats
1.5 tbsp brown sugar

Combine all ingredients in a bowl and mix together with your fingertips until coarse. Sprinkle over prepared cookies and bake for 10-12 minutes or until golden. Allow to cool on a wire rack.

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