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Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23cm/9in square baking tin with baking paper.

2. To make the gingerbread base, put the gingerbread people into a food processor and blend to a breadcrumb-like consistency. Tip into a bowl and mix with the melted butter until it resembles wet sand. Transfer to the baking tin and flatten down with the back of a mug. Put in the fridge to set whilst you make the blondie.

3. To make the blondie, put the butter into a saucepan, then melt over a medium heat, stirring continuously, for about 10 minutes. The butter will start to froth vigorously – continue to stir until you see light brown sediments on the bottom, with a fragrant, nutty smell. At this point, remove from the heat and continue to stir for another 20 seconds or so until the butter looks a light brown colour. Pour the butter into a large bowl to cool down. Use a spatula to scrape the flavoursome brown sediments from the pan and add these to the butter bowl.

4. Add the treacle, dark brown sugar and caster sugar to the brown butter and whisk to combine. Add the vanilla and whisk again. If the mixture is still warm, allow to cool before whisking in the eggs, one at a time, and orange zest.

5. Whisk the flour, cloves, nutmeg, cinnamon, ginger and 1 teaspoon of salt together in a separate bowl. Tip into the brown butter mixture and fold until just combined. Toss the chocolate buttons and gingerbread pieces in some flour, then fold both through the blondie mixture.

6. Pour the batter over the set gingerbread base and flatten out, then top with more chocolate buttons and mini gingerbread people to decorate. Bake for 30–40 minutes until golden and crispy on top. It should be slightly wobbly in the centre, with firm edges.

7. Allow to cool in the tin at room temperature, then transfer to the fridge and leave to set for 4 hours, or ideally overnight. Cut into 16 small squares to serve.