Ingredients
- 12 Biscoff cookies + extra for topping
- 200 g Biscoff cookie crumbs
- 500 g Biscoff spread
- 375 g unsalted butter
- 330 g caster sugar
- 330 g light brown sugar
- 0,8 tsp salt
- 4 eggs
- 500 g flour
- 8 g baking powder
- 150 g white chocolate (chopped or chips)
Prepare in 10 steps
-
1
Preheat the oven to 170°C (340°F) and line a baking tin with parchment paper.
-
2
Mix the sugar and eggs until a homogenous and fluffy mixture.
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3
Add the melted butter and mix until combined well.
-
4
Sieve the flour and baking powder over the mixture and add a pinch of salt, mix gently with a spatula until everything is well combined.
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5
Now add the Biscoff cookie crumbs and the chopped white chocolate, mix gently until well combined.
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6
Transfer the batter to the lined baking tin and smoothen it with a spatula.
-
7
Bake the blondies for 25-30 minutes in the oven. The middle should still have a slight ‘wobble’.
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8
Let it cool down in the tin. Once cooled down, you can put it in the fridge for another 1 or 2 hours to cool down completely.
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9
Remove from the fridge and the baking tin and smear a thick layer of Biscoff spread on top.
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10
Decorate with Biscoff cookie crumbs and top off the individual serving pieces with a whole biscuit.
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