Biscoff Blondies

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 white granulated sugar

125g light brown sugar

3 medium eggs

1 tsp vanilla extract

275g plain flour

1 tbsp cornflour

200g white chocolate chips

250g Biscoff spread

100g Biscoff Biscuits, chopped

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

Biscoff Millionaires

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

I'm back with another Lotus Biscoff recipe, this time it's Biscoff Millionaires.

Let's get baking!

Ingredients:

Base:

550g Lotus Biscoff biscuits, finely crushed

250g Unsalted butter, melted

Caramel:

1x 397g Tin condensed milk

90g Unsalted butter

100g Light brown sugar

2 tsp Salt

1 tbsp Golden Syrup

Topping:

250g White chocolate

100g Lotus Biscoff spread + 50g for the swirl

Start off by lining a 8x8 tin with baking parchment/greaseproof paper.

In a bowl add your crushed lotus biscuits and the melted butter and mix together, until it's all evenly coated.

Put your biscuit mixture into your lined tin and press in to create your base, you can use the back of a spoon to press in and smooth out. Then place into the fridge to chill.

For your caramel, in a pan add the condensed milk, butter, light brown sugar, salt and golden syrup and stir on a low heat until smooth.

Next turn up the heat to medium-high and bring to a boil, make sure to keep stirring, until it reaches the soft ball stage.

Next pour it over your biscuit base and smooth out to the edges of the tin.

Then refrigerate for 1 hour.

Next in a bain-marie melt your white chocolate and biscoff spread (100g), make sure to stir to mix it together well.

Then pour over the caramel and smooth out and give the tin a shake for a smooth finish.

You will also need to melt your 50g of biscoff spread, but do this separately from the chocolate mixture.

Pour over your melted biscoff spread, then with a knife create a pattern by dragging the knife through the biscoff spread, then refrigerate for 2 hours.

When you're ready, cut into slices, serve and enjoy.

I can honestly say these didn't last long before they were eaten, the flavours are spot on. I was gutted when I first made the caramel because as you can see, I slightly burnt it, but I think it worked in my favour as it made the caramel a little chewy which still made the slices really nice.

I love how crumbly my base was, all the flavours really complimented each other, and I have since baked these a few more times and doing better on the caramel, they've definitely become a family favourite and I will be baking them in the future too.

They're extremely moreish, you just can't stop eating them.

If you want to check out the recipe I followed, then you can head over to Instagram and check out Fitwaffle No Bake Biscoff Millionaires, as well as her other great makes and bakes.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Lotus Biscoff Cake

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Back in July I posted a recipe for a Lotus Biscoff Cheesecake, so when I came across this Lotus Biscoff Cake, I couldn't resist making it, and it only needs 3 ingredients.

Lets get baking!

Ingredients:

400g Biscoff spread + 125g for the topping

1 2/2 tsp baking powder

2 large eggs

Pre-heat your oven to 160C Fan.

In a bowl add the melted 400g Biscoff spread, along with the baking powder and give it mix until combined.

Next add the 2 eggs and mix well until thick.

Pour the mixture into in a cake tin, smooth it out and then bake in the oven for 30 minutes.

Melt the 125g Biscoff spread and then spread onto the top of your cake and allow to run down the sides, then if you wish decorate with some crushed Lotus Biscoff biscuits.

Then you're ready to serve and enjoy.

This is definitely for the novice baker, it's so easy and quick to make and the bonus is, it's only 3 ingredients, which means less pots to wash and less ingredients to measure out.

This cake was really delicious to eat, it was really soft and spongy and dare I say moist, it looks like it would be really stodgy, but it wasn't, even Skye was a fan.

I think this would go perfect with a scoop or 2 of ice cream, or even some custard.

If you want to check out the recipe I followed, then you can head over to Instagram and check out Fitwaffle Kitchen's Lotus Biscoff Cake, as well as her other great makes and bakes.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye