Comments on: Gingerbread Blondies!

By: Marta

Marta — Tue, 05 Dec 2023 09:36:00 +0000

In reply to Nic | Nic's Adventures & Bakes. Hi do you know the nutritional information for the blondies? I'm mostly interested in carbohydrates. Thank you

By: Joyce Butler

Joyce Butler — Sun, 05 Nov 2023 15:00:18 +0000

In reply to James evans. You use plain flour which is all-purpose and you didn't put on there to put baking soda or baking powders in it how's it going to rise

By: Debra Udraufski

Debra Udraufski — Fri, 30 Jun 2023 23:07:31 +0000

Made these for the first time today. Definitely my favourite blondies! Added a bit more ginger and substituted the nutmeg for a teaspoon of cloves. These were stunning. Ate some warm and gooey. Definitely making these again. So simple and so scrummy.

By: Katie

Katie — Wed, 31 May 2023 08:17:12 +0000

Hii I was wondering why you don’t use cornstarch with this recipe but you do this others? – thank you! 🙂

By: Jane's Patisserie

Jane's Patisserie — Fri, 10 Feb 2023 12:10:28 +0000

In reply to Katy. Hiya! Yes! Just double check all ingredients used are gluten free. Hope this helps! x

By: Katy

Katy — Tue, 07 Feb 2023 23:43:06 +0000

They sound delicious.
Can these be made gluten free??

By: Rachel

Rachel — Thu, 08 Dec 2022 20:29:18 +0000

I’d recommend adding a bit of salt to help the flavor.

By: Hannah

Hannah — Mon, 07 Nov 2022 12:07:31 +0000

In reply to Boo. mmmmm, crystallised finger!! The secret ingredient in all the best recipes! ;)

By: Jane's Patisserie

Jane's Patisserie — Mon, 06 Jun 2022 11:00:19 +0000

In reply to Louise.

Hiya! They will continue to bake even once out the oven – I always leave mine to ‘set’ in the fridge overnight! Hope this helps! x

By: Louise

Louise — Mon, 30 May 2022 14:20:49 +0000

I made these and cooked them on 160 fan for 30 mins. They had a little wobble but when I've came to cut them the middle seems raw what can I do? Or should I just bin them?

By: Sophie

Sophie — Sat, 29 Jan 2022 14:54:31 +0000

I made these and they were sooooo nice!! I didn’t have any white chocolate so I added marshmallows and broken bits of milk chocolate to the mixture and they turned out really well! I would recommend baking for about 2-3 mins less that the time given, it might just be my oven but I feel like they came out a bit too cakey than they should have been. I also added about a 1/2 tsp more ginger to make a stronger flavour. Highly recommend this recipe! 🙂

By: Jane's Patisserie

Jane's Patisserie — Mon, 17 Jan 2022 16:07:42 +0000

In reply to Charlie T. Yaaay im so happy to hear that! Enjoy x

By: Charlie T

Charlie T — Sat, 15 Jan 2022 09:28:42 +0000

Really tasty blondie! Baked for my Japanese schools and my colleagues loved it!

By: Boo

Boo — Wed, 12 Jan 2022 17:55:21 +0000

This is a delicious recipe.
I highly recommend adding about 100g of crystalised finger, chopped. It gives a perfect extra ginger element.
Made this twice in a week now!