A fudgy white chocolate blondie swirled with Lotus Biscoff spread and topped with Lotus Biscuits. A real treat!
This recipe is from Daisy’s Country Bakes who welcomes you to the honesty hut filled with delicious home bakes and treats for your enjoyment! Located in Jersey, on La Rue de St Jean, nearby other roadside stalls.
Lotus Biscoff white chocolate blondies
Print RecipeIngredients
- 100g Lotus Biscoff biscuits
- 150g Lotus Biscoff spread
- 150g White chocolate chips
- 125g Butter
- 225g Caster sugar
- 1 tsp Vanilla extract
- 3 Eggs
- 150g Plain flour
Instructions
- Preheat oven to 175’c
- Line a 20cm square baking tin with baking parchment.
- Melt the butter in a saucepan, remove from the heat and add the caster sugar, followed by the vanilla extract.
- Follow in with the eggs once cooled slightly to prevent scrambling.
- Mix in the plain flour until fully incorporated.
- Stir in the white chocolate chips and pour mixture into the prepared baking tin and evenly spread with a spatula.
- Put the Lotus Biscoff Spread in a microwaveable bowl and microwave for 30 seconds until melted. Dollop onto all areas of the mixture and use a skewer to swirl around, creating a marbled effect.
- Top with Lotus Biscoff Biscuits – whole, broken up or even both!
- Bake in the oven for 30 minutes – the centre should still have a slight jiggle when cooked.
- Leave to cool, portion up and tuck in!
