Hello
안녕하세요
(Annyeonghaseyo)
こんにちは
(Konnichiwa)
你好
(Ni Hao)
I think I made these Biscoff Blondies for a night shift at work, I feel like I can't head to a night shift without baking a little something.
Let's get baking!
Ingredients:
200g unsalted butter, melted
125g light brown sugar
3 medium eggs
1 tsp vanilla extract
275g plain flour
1 tbsp cornflour
Start off by pre-heating the oven to 180C/160C Fan/ Gas Mark 4 and line a 9x9" square tin with parchment paper.
In a large bowl, add your melted butter and sugars and beat until smooth.
Add in the eggs and vanilla extract and beat again until smooth.
Add in the flour and cornflour and beat until a thick blondie consistency is made.
Add in your chocolate chips and fold through.
Next, pour the mixture into your lined tin and spread.
Dollop on the Biscoff spread and lightly swirl through the blondie mixture.
Lastly, sprinkle on the chopped Biscoff biscuits.
Bake the blondies in the oven for 25-30 minutes, or until there is a slight wobble in the middle.
Leave the blondies to cool in the tin, or on a wire wrack.
I think mine were a little under baked, so to try and firm them up a little I put them in the fridge for an hour or so.
They're really easy to make and taste delicious I did find them a little messy because of the Biscoff spread still being a little runny even after being in the fridge. But I'd love to give this recipe another go and see if I can get any better results.
If you would like to follow Jane's recipe, then head over to the Biscoff Blondies recipe page on the Jane's Patisserie website.
See you soon!
안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye
