These Blondies are a terrific sweet treat for Christmas. They’re gooey and fudgy with a nutty crunch – great taste, great texture. And, easily made as a gluten free option.

Makes: 16 squares or 12 larger pieces

Time: 30 minutes preparation. Around 50 minutes baking. 20 minutes to decorate and cut.

Level: Fairly easy

Use: A 20cm/8” square tin. (Could be loose-bottomed, but not essential)

Ingredients (Red = Gluten free option.)

For the base

100g/3½oz fine polenta* (or replace with gluten free biscuits, crushed)
100g/3½oz oatmeal or oat bran* (*NB These are also gluten free.)
75g/2½oz melted butter
25ml/1fl oz golden syrup

For the Blondie

175g/6oz unsalted butter, cubed, plus extra for the tin
175g/6oz white chocolate, chopped or use choc chips
3 large eggs
1 tsp vanilla extract
200g/7oz white or golden caster sugar
75g/2½oz plain flour (or use gluten free plain flour)
1 tsp xanthan gum powder (omit if not going GF)
3 – 4 tsp ground Christmas spices (cinnamon, ginger, all spice, cloves, nutmeg etc.)
½ tsp salt
50g/1¼oz pistachios, roughly chopped
50g/1¼oz marzipan, in small balls (about 3g – 5g each)
100g/3½oz white chocolate, roughly cut into small chunks.

Method

1. Line the bottom and sides of the tin with baking parchment.

2. Gently melt the butter and golden syrup. Stir in the polenta and oatmeal (or crushed biscuits).

3. Press the mixture firmly into the tin and place in the fridge while you make the blondie mixture.

4. Heat oven to 180°C / Fan 160°C / 350°F / gas 4.

5. Melt together the butter and chocolate in a bain marie. Leave to cool a little.

6. Beat the eggs, vanilla and sugar together until thick enough to leave a trail. Gently fold in the cooled melted chocolate, followed by the flour, xanthan gum powder (if going GF), salt and spices.

7. Stir in the pistachios, marzipan balls and chocolate chunks.

8. Pour the mixture into the prepared tin. Tap the tin firmly a couple of times on the work surface to settle the mixture. Place in the centre of the oven and bake for 45-55 minutes. It should still be a little wobbly in the middle when it comes out of the oven.

9. Leave to cool in the tin then turn it out onto a wire rack and cut into pieces.

10. The top will probably be quite flaky. Normally I’d turn the whole block over so that it looks neater, but as this one has a base that may not be ideal. Instead you have the option of decorating, possibly with piped white chocolate.

I hope you make and enjoy eating some of these blondies. Click this link for more tasty traybake recipes. Also, have a look at my site for other recipes, sweet and savoury. Below are a few to whet your appetite:

Honeycomb Brownies