Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Gingerbread blondies

American 15 Mins Prep · 30 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a 22cm x 22cm square baking tin with baking paper.
Melt the butter in a medium-sized bowl and whisk in the light muscovado sugar, molasses, 1 egg, 1 egg yolk and 1 tbsp vanilla extract. Whisk together until the mixture is thick and smooth. Sift in 260g flour, 1 tsp bicarbonate of soda, ½ tsp salt, ½ tsp ginger and ¼ tsp mixed spice. Roughly chop the white chocolate and fold into the mixture. Pour the batter into the lined baking tin.
To make the gingerbread, cream 60g butter and 40g dark muscovado sugar well until very pale and fluffy. Whisk in the golden syrup and 1 egg before folding in 80g flour, 2 tsp ginger, 1 tsp mixed spice and 1 tsp bicarbonate of soda. Drop spoonfuls of the cookie dough into the blondie batter and swirl them together. Bake for approx. 35 minutes or until golden and a toothpick inserted comes out clean.
To make the icing, beat the cream cheese in a bowl until it is fully combined. Add 50g softened butter and beat until combined. Slowly add the icing sugar and 1 tbsp vanilla extract and continue to beat until smooth and lump free.
Allow the blondies to cool completely before spreading a generous layer on the icing on top. Finish with the gingerbread men.
Cut into 9 large squares or 16 smaller ones and serve.