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You can add biscoff spread to this Blondie. Spoon on top of the raw Blondie & swirl through.
Heat oven 170/340 degrees.
Cream butter & sugars together until light & fluffy.
Add eggs & vanilla.
Fold in flour.
Crush half the biscoff biscuit.
Add biscuit & chocolate to flour mixture .
Pour into a tray.
Add remaining biscuits to the top.
Bake for 20 mins
Cut & serve.
Cook along with #CookingSuperstar Stéphanie Bugosen