Biscuit tin blondies
Makes: 16
Prep time: 30 minsTotal time: 
Recipe photograph by Emma Guscott
Biscuit tin blondies
Raid the biscuit tin and top these moreish white chocolate blondies with a selection of familiar favourites. We’ve used bourbon biscuits, custard creams, mini Jammie Dodgers and party rings– but use whatever you have to hand. If you can bear to wait, chill the cooled blondies for a few hours for the ultimate level of 'squidge'. Then all that's left to do is make a cuppa and tuck in
Makes: 16
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per blondie)
Calories
318Kcal
Fat
15gr
Saturates
9gr
Carbs
43gr
Sugars
28gr
Fibre
1gr
Protein
4gr
Salt
0.3gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 175g unsalted butter, plus extra to grease
- 190g light brown soft sugar
- 100g caster sugar
- 175g white chocolate, roughly chopped
- 3 medium eggs
- 1 tsp vanilla bean paste or extract
- 1/2 tsp fine salt
- 200g plain flour
- 1/2 tsp baking powder
- about 20 assorted biscuits (we used bourbon biscuits, custard creams, mini Jammie Dodgers and party rings)
Step by step
- Put the butter, both sugars and 100g of the white chocolate in a medium saucepan and melt over a low heat, stirring frequently, until melted (about 10 minutes). Transfer to a large mixing bowl and set aside to cool for 15 minutes.
- Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. Grease a 23cm-square cake tin (or a 25cm x 20cm tin) with butter and line with baking paper.
- Beat the eggs, one by one, into the cooled white chocolate mixture with a wooden spoon, beating well after each addition. Stir in the vanilla and salt, then sift over the flour and baking powder. Stir until combined. Fold in the remaining 75g of white chocolate. Transfer to the prepared tin.
- Arrange the biscuits on top, then bake for 35-40 minutes until golden on top, crisp at the edges and still slightly squidgy in the centre. Leave to cool completely in the tin, then ideally chill in the fridge for at least 2 hours (this makes the blondies easier to slice and gives them a deliciously fudgy texture). Cut into 16 squares to serve.
