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 or plant-based 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.