Recipe

Gluten-free Ginger White Chocolate Blondies Recipe

Add Step-by-Step Photos	Sola / All my dishes 1 year, 2 months ago The intense flavor of a gingersnap in a dense moist bar cookie.A real gluten-free treat.These freeze very well and thaw quickly.Very nice with vanilla ice cream too! Prep:40m Cook:25m Servings:16	Sola
	moist ginger bars

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Fans

momo_55gra

peetabear

Ingredients

1 cup of your favorite gluten-free flour mix

3/4 cup Sweet Rice flour (Mochi)

2 tbls.powdered Ginger

1 tsp.Cinnamon

1/4 tsp.cloves

pinch Nutmeg

1/2 tsp.gluten-free Baking Soda

1 tsp.Xanthan gum

1/2 tsp.Salt

1/2 cup (packed firmly) Brown sugar

8 tbls.Unsalted butter,softened

1/2 cup Molasses

2 Eggs,room temperture

1/4 cup Crystallized ginger,chopped

6 ounces white chocolate chips

Directions

Preheat oven to 350 degrees,with rack placed in center of oven.

Grease a 9X9 inch pan,set aside.

Sift all dry ingredients in a medium bowl and set aside.

Cream butter and brown sugar in large bowl using a mixer at medium speed.Contnue until pale brown,about 5 minutes.Beat in molasses,then beat in eggs one at a time.With a spatula stir in crystallized ginger and white chocolate chips .Then add dry flour mix stirring until just mixed dont over mix and using spatula only.

Spoon batter into pan.

Bake 20-25 minutes,until toothpick comes out clean and top is a light brown.

Cool on wire rack for 30 minutes,cut into squares.

(you can use more crystallized ginger in batter if desired too)

*Note: If you can manage to save some (ie) not eat them all,reserve some to use for a GF cheesecake crust.YUM

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