Recipe :: Custard Cream Blondies

I'm the biggest fan of dunking a biscuit in my tea. The malty/milky combination with a hot cuppa somehow seems to help solve the world's problems. There is, of course, an official ranking to biscuit dunking, with hobnobs taking first place for dunkability/durability and the humble custard cream taking second place in the biscuit olympics. (I realise this may cause some debate but that discussion is for another day I feel. 😂 )




I'm such a fan of the custard cream that I used to have a phone cover that looked like a giant one, so you will understand why I had to factor in a post using this wonderful sweet treat. And this, my friends, is how we get to this recipe - and good lord, it's a beezer!

If you have never heard of a blondie, it is just the same texture and consistency of a brownie but instead of using the traditional cocoa, they are made using vanilla and brown sugar. Delicious. But how do you make them even more delightful? Well, you also add in white chocolate chunks, custard cream biscuits and dollops of Biscoff Cookie Butter of course!

They are well easy to make too - so it's a winner all round. They make you look like a domestic goddess and there isn't really that much to do. If you'd like to make them for yourself (or to share if you are nice), then here's how:

Equipment:

• 20 x 30 tin
• Greaseproof paper
• Large pan

Ingredients:

• 150g white chocolate
• 15 custard cream biscuits 
• 175g butter 
• 2 tsp vanilla essence 
• 200g light muscovado sugar
• 125g caster sugar
• 250g self raising flour 
• 4 tbsp custard powder
• pinch of salt
• 2 large eggs 

Method:

Preheat the oven to 180C, grease the tin and line it with greaseproof paper. 

Place the butter, both sugars and the custard powder into the pan and heat gently until the mixture is smooth and you can no longer feel any grainy bits in it. It turns into something quite like caramel. Like this 👇🏻

Set the mixture aside and let it cool for around 5 minutes. 

Bash up the custard creams and chocolate while the mixture is cooling so they are in large chunks. This is great if you are feeling like you need to get out some stress! 

Crack the eggs into the mixture one at a time and mix until smooth. 

Next, mix in the flour, vanilla essence and salt.

Stir in the chocolate and around half of the biscuits. 

Transfer the mixture into the tin and press the remainder of the biscuits into the top. Dollop some Biscoff Spread around the top. 

Put the tin in the oven for 30 minutes or until the top of the mixture is golden brown.

Keep the blondies in their tin until they have cooled a little, then cut into slices for serving. 

They should be gooey inside and absolutely delightful. 

Diet starts again on Monday.