Biscoff Break

I recently discovered the wonder that is Biscoff, both biscuit and spread, a treat that hails from the Netherlands. My little Raphy's best friend Antonie is half Dutch and I promised his Dad that I would make a Biscoff-inspired treat. I went searching for the perfect recipe, one that would showcase the Biscoff taste and look to its fullest potential.

I found a blondie recipe by Anna Banana and I have to say I was pleasantly surprised by the results.

Crunchy pieces of Biscoff biscuit in the batter, the spread all melty and drizzled over the top and each slice finished off with its own biscuit leaving you in no doubt at all what the hero of this bake is.

Here is Anna's recipe for anyone else interested in making it:

225g unsalted butter (soft) 110g caster sugar 110g light brown sugar

Combine the butter and sugars in a freestanding mixer (or use an electric handheld mixer) and beat until pale and fluffy. Add 2 tsp of Vanilla Extract and 2 large eggs one at a time, mixing after each.

260g plain flour 1 tsp salt

Add flour and salt to the mixture and combine until well incorporated.

150g white chocolate (chopped) 100g Biscoff biscuits (crushed)

Fold the chocolate and biscuits into the mixture. Then transfer the batter to a greased and lined square tin and smooth the top with a palette knife.

Melt 2-3 tbsp of Biscoff spread either in the microwave or over hot water and then drizzle over the top of the batter. Take a toothpick and swirl the spread into the batter. Top the blondie batter with whole Biscoff biscuits. Bake for approximately 25-30 minutes at 170 C until golden. The middle should still have a slight wobble to it.

Cool in the tin and then refrigerate for 1-2 hours. Once chilled you can cut into individual slices and enjoy!