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Caramelised biscuit blondie

These caramelised biscuit blondies are a delicious vegan bake. With hints of caramel and vanilla, and a scattering of Biscoff biscuits for added crunch, they're the perfect indulgent dessert or afternoon treat.

  • 30 minutes prep. time
  • 25 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts, Vegetarian & vegan
An uncut caramelised biscuit blondie with caramel drizzle over the top next to a bowl of caramel sauce
Caramelised biscuit blondie | © National Trust/William shaw


  • 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

To finish

  • 2 tbsp Biscoff spread


Step 1

Preheat the oven to 190°C/170°C/gas 5. Line a 20 x 20cm tin with baking paper.

Step 2

Melt the margarine in a pan over a medium heat.

Step 3

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.

Step 4

Sift the flour, cornflour and baking powder into a large bowl. Add half of the broken biscuits and mix together well.

Step 5

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.

Step 6

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.

Step 7

Scatter the remaining broken biscuits over the top, then bake for 20 minutes, until just firm in the centre.

Step 8

To finish, heat two tablespoons of Biscoff spread in the microwave until pourable. Drizzle over the top of the blondie.

Step 9

Leave to cool before cutting into pieces.

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