Gingerbread Cookie Bars
Just imagine taking a bite of a bar that tells a story, with each layer; the top layer is a crispy and golden brown gingerbread base perfectly spiced with ginger, cinnamon and nutmeg. Underneath that is a caramel center providing a contrast with its smooth sweetness. Scattered throughout are generous white chocolate chips adding bursts of texture. Each square of these bars carries together flavors and textures, in harmony assembling them into an irresistible treat that grasps the essence of the season flawlessly.
16 Servings
Ingredients
- 115 grams of unsalted butter
- 190 grams of dark brown soft sugar
- 1 medium egg
- 1 tablespoon of vanilla extract
- 275 grams of plain flour
- 1 teaspoon of bicarbonate of soda
- 1/2 teaspoon of sea salt plus extra for the caramel
- 1 tablespoon of cornflour
- 1.5 teaspoons of ground ginger
- 0.5 teaspoon of ground cinnamon
- 0.5 teaspoon of ground nutmeg
- 300 grams of white chocolate chips
- 200 grams of caramel
Instructions
- Preheat your oven to 190ºC (170ºC if using a fan oven). Take a 9x9 inch baking tin and line it with parchment paper.
- Gently melt the butter. Pour it into a mixing bowl.
- Add the soft sugar to the melted butter and whisk for two minutes. Then combine in the egg and vanilla extract until mixed.
- In that bowl add the flour, bicarbonate of soda, sea salt, cornflour, ground ginger, ground cinnamon and ground nutmeg. Thoroughly mix everything together until you have a thick cookie dough.
- Stir in the chocolate chips into the dough.
- Evenly press half of the cookie dough, onto the bottom of your prepared tin. Spread caramel over this layer while leaving a border around the edges. If desired, sprinkle some sea salt on top of the caramel. Afterward dollop remaining cookie dough, over the caramel to fully cover it.
- Place your tin in the oven and bake for 18 to 22 minutes. For gooier bars aim for around 19 minutes.
- Once baked allow your bars to cool inside their tin before cutting them into pieces and serving.
Notes
You can easily turn these Gingerbread Cookie Bars into a delight making sure that everyone can enjoy this festive treat. The key is to use a high-quality gluten-free flour blend instead of regular flour. Look for a blend that can be used as a one-to-one substitute, for flour. Contains rice flour, potato starch and xanthan gum to replicate the texture and binding properties of wheat flour. Also make sure that your baking powder and spices are certified gluten-free to avoid any sources of gluten.