Step 1

Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.

Step 2

In a large bowl, add the melted butter and sugar and beat until smooth.

Step 3

Add in the eggs and vanilla and beat again until smooth.

Step 4

Add in the plain flour, cornflour, ground ginger, ground cinnamon, and nutmeg and beat until a thick blondie mixture is made.

Step 5

Add in your white chocolate and fold through!

Step 6

Pour the mixture into the tin, and spread.

Step 7

Bake the gingerbread blondies in the oven for 25-30+ minutes, or until there is a slight wobble in the middle. (See notes below)

Step 8

Leave to cool in the tin, or on a wire rack.

Step 9

As an optional extra, you can 'set' your blondies in the fridge for an hour or so to help with the texture! ENJOY!

Step 10

If you would like to decorate - drizzle 50g melted white chocolate and crush over some gingerbread crumbs!