Biscoff Blondies

Happy New Year


Happy New Year! After a busy Christmas baking season and a much needed break, I kicked off my 2022 baking classes with a Marvellous Macarons baking class on Sunday.

We found we were in need of a baked treat ourselves last week so I made these delicious Biscoff Blondies – easy to make and perfect with a cup of coffee. Hope you enjoy them as much as we did!


150g Biscoff spread
225g unsalted butter
400g light brown soft sugar
2 large eggs
1 tablespoon vanilla extract
320 grams flour, I used half plain and half strong white bread flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon

75 g icing sugar
20g milk
Heaping spoonful of Biscoff spread
Dash of ground cinnamon


Preheat oven to 160 degrees fan/170C. Line a 23cm x 23cm square baking tin with nonstick baking paper, leaving some overhang on the sides.

Place the Biscoff spread and butter in a large pan over medium heat and stir gently until melted. Add the brown sugar and whisk until smooth. Add the eggs and vanilla and whisk until smooth and thickened. Add the flour, baking powder, bicarbonate of soda, salt, and cinnamon. Stir until completely combined.

Spread the mixture into the lined tin, levelling the top with a palette knife. Bake 30-35 minutes until golden brown and a cocktail stick inserted in the centre comes out clean. Cool completely before topping.

To make the topping, mix all ingredients until smooth. Drizzle or pipe onto the cooled blondies.

Let’s Bake Together!

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