Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line a 9" square tin
Melt the butter with the light brown soft sugar in a pan on a low heat
Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes. Don't worry if it looks a bit lumpy
Transfer the mixture to a mixing bowl. Add the eggs to the mixture, keep whisking as you pour them in
Add the plain flour, mixed spice and cinnamon, and whisk them in, then stir in the mixed dried fruit and white chocolate chips. You can toss the fruit and chocolate chips lightly with a little flour before adding them to help avoid sinking, or mix them into the plain flour before adding it and add them all together with the spices too
Pour the batter into the lined tin. Bake for 30-35 minutes or until golden all over
Leave them to cool in the tin, chill in the fridge for a couple of hours, then remove from the tin and slice into pieces
Make an icing by mixing together the icing sugar and water. Add the water slowly as you may not need it all
Use a piping bag with the end snipped off to pipe crosses over each piece of the blondies
Store leftovers in an airtight container in a cool place and eat within 3 days