# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 1/2 teaspoons ground cinnamon
05 - 1/2 teaspoon ground ginger
06 - 1/4 teaspoon ground cardamom
07 - 1/4 teaspoon ground allspice
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground black pepper
→ Wet Ingredients
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1 cup packed light brown sugar
12 - 1/4 cup granulated sugar
13 - 2 large eggs, at room temperature
14 - 2 teaspoons vanilla extract
→ Topping
15 - 12 to 14 flaky tea biscuits, such as digestive or shortbread
16 - 1 tablespoon demerara or turbinado sugar (optional, for extra crunch)
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
02 - Whisk the flour, baking powder, salt, cinnamon, ginger, cardamom, allspice, cloves, and black pepper in a mixing bowl until evenly distributed.
03 - Whisk melted butter, light brown sugar, and granulated sugar in a large bowl until smooth and well combined.
04 - Incorporate eggs one at a time, whisking thoroughly after each addition, then stir in vanilla extract.
05 - Fold dry ingredients gently into the wet mixture using a spatula just until combined. Avoid overmixing to maintain tenderness.
06 - Transfer batter into the parchment-lined pan and smooth the surface evenly.
07 - Arrange tea biscuits in a single layer atop the batter, pressing them lightly, then sprinkle with demerara sugar if desired.
08 - Bake for 28 to 32 minutes, until edges are golden and center is just set. Test by inserting a toothpick; a few moist crumbs should remain.
09 - Allow blondies to cool completely in the pan before lifting out and slicing into squares.
