A hybrid of bourbon brick brownies and custard cream blondies, perfect for Christmas. These blondies feature gingerbread custard creams, a blend of white and dark chocolate, and a hint of ginger syrup, topped with edible gold dust for decoration.
1: Pre-heat the oven to 180C/160C Fan/Gas 4.
2: Place one packet of the biscuits on a tray and warm them in the oven for a minute or two.
3: Line a 20cm squared tin with non-stick parchment and place the biscuits cream side up to line the base of the tin.
4: Put the remaining biscuits aside.
5: Put the butter, sugars, and ginger syrup in a medium saucepan. Set it over medium heat, stirring occasionally until the butter melts and sugar dissolves.
6: Take the saucepan off the heat and add the chocolate, broken into pieces. Leave to melt for a few minutes.
7: Stir the chocolatey mixture to combine.
8: Grate in the balls of ginger and add the salt, vanilla extract, and eggs. Whisk and beat everything in until you have a thick velvety mix.
9: Fold through the flour, ensuring everything is combined.
10: Fold in the broken-up biscuits.
11: Pour the mixture over the custard creams in the tin carefully.
12: Bake for 25-30 minutes or until the surface is firm but a skewer inserted into the center comes out a little sticky.
13: Leave to cool completely in the tin.
14: Refrigerate for a few hours or ideally overnight.
15: Once chilled, remove from the tin and peel back the parchment paper.
16: Cut into biscuit-sized pieces and dust with edible gold dust before serving.
