- 125g baking margarine
- 200g soft light brown sugar
- 3 tbsp soya milk
- ½ tsp white wine vinegar
- 1½ tsp vanilla extract
- 160g plain flour
- 30g cornflour
- ½ tsp baking powder
- 70g Biscoff biscuits, roughly broken
- 100g Biscoff spread
- 2 tbsp Biscoff spread
Preheat the oven to 190°C/170°C/gas 5. Line a 20 x 20cm tin with baking paper.
Melt the margarine in a pan over a medium heat.
Put the sugar, soya milk, white wine vinegar, vanilla extract and melted margarine into the bowl of a food processor. Blitz for a few seconds until smooth.
Sift the flour, cornflour and baking powder into a large bowl. Add half of the broken biscuits and mix together well.
Pour the blitzed mixture into the flour mix and stir until combined. Spoon into the prepared tin and use a palette knife to spread into the corners.
Heat 100g of Biscoff spread in a jug in the microwave for 30 seconds until melted. Pour over the top of the mix in the tin and run a spatula through to marble it through the mixture.
Scatter the remaining broken biscuits over the top, then bake for 20 minutes, until just firm in the centre.
To finish, heat two tablespoons of Biscoff spread in the microwave until pourable. Drizzle over the top of the blondie.
Leave to cool before cutting into pieces.
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