Monday, 25 May 2020

Biscoff Blondies

Yummy blondies full of the delights of biscoff!



I've not yet exhausted all of my biscoff recipes, I mean is that even possible? How can one little biscuit be so good it becomes as versatile as this - I've used in cheesecakes, cakes, cookies, doughnuts and now blondies and it keeps getting better. My blondies have a hint of cinnamon, with a crispy edge and soft gooey centre. Oh and they have lots of biscoff in them too of course! Maybe one of my recipes should just be  a jar of biscoff spread and a few biscuits dunked in it, I think that needs more encouragement ;)

Check out my other biscoff recipes for more inspiration!

Biscoff Cheesecake
Biscoff Cupcakes
Biscoff Doughnuts





Recipe

Prep: 10 minutes
Cook:  30 minutes
Serves: 12


Ingredients

145g Vegan butter
150g Light brown sugar
85g Caster sugar
70ml Soya milk
175g Plain flour
2tbsp Chia seeds + 6tbsp water = chia eggs
4tbsp Biscoff spread - crunchy or smooth
1tsp Vanilla extract
1tbsp Cinnamon
1tbsp Baking Soda
Pinch of salt
Biscoff biscuits on top 



Method

✿Preheat the oven to 180℃ and line an 8x8 inch or rectangle baking tray with baking paper.
✿In a small bowl combine the chia seeds with the water, mix together then leave for a few minutes to form a gel which will be the 'eggs'.
✿Using an electric mixer, cream together the butter and both sugars then add the biscoff spread and mix. Add the chia eggs and soya milk and combine. The mixture may start to separate but that's okay.
✿With the speed on low, add the rest of the ingredients except the biscuits and then then turn the speed up to medium till everything is mixed together.
✿Spoon into the baking tray and spread out evenly. Break up the biscuits and place them on top of the blondie mixture in whichever way you like.
✿Bake for 30 minutes - don't over bake as the blondies will be quite crunchy. The blondies will be gooey but bake as they cool in the tin which will give them the best texture. 
✿Leave them to cool completely before lifting out of the tin and cutting into 12 squares. Keep in an airtight container at room temperature. Enjoy!


Christina
xx



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