• 200g unsalted butter 
  • 125g white granulated sugar
  • 125g light brown sugar
  • 3 medium eggs
  • 1tsp vanilla extract
  • 275g plain flour
  • 1tbsp cornflour
  • 200g white chocolate chips
  • 250g Biscoff spread
  • 150g Biscoff biscuits (chopped)


  1. Heat oven to 180C (or 160C for fan ovens). Line a baking tin (9×9 inch square) with paper.
  2. In a big bowl, mix melted butter, sugars until smooth. Then beat in eggs and vanilla until smooth again.
  3. Add flour and cornflour, mix well to make a thick batter.
  4. Fold in white chocolate chips.
  5. Pour batter in the tin, spread it out. Add dollops of biscoff spread, swirl it a little.
  6. Sprinkle chopped biscuits on top.
  7. Bake for 25-30 minutes (or more) until the middle is slightly wobbly.
  8. Let it cool completely before eating. You can cool it in the tin or on a wire rack. (For a better texture, you can chill it in the fridge for an extra hour.)

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