Salted caramel cheesecake
Our elegant, no-bake cheesecake can be made up to two days in advance, so it's ideal for stress-free entertaining
Biscoff blondies with hazelnuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 200g salted butterplus extra for the tin
- 200g soft light brown sugar
- 200g white chocolatechopped
- 1 tsp vanilla extract
- 3 eggsbeaten
- 230g plain flour
- 100g blanched hazelnutstoasted
- 6 tbsp smooth or crunchy Biscoff spread
Nutrition: per serving
- kcal466
- fat28.5g
- saturates13.1g
- carbs45g
- sugars28.7g
- fibre1.4g
- protein6.7g
- salt0.5g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm x 20cm square brownie tin and line with baking paper. Melt together the butter, sugar and 125g of the chocolate in a medium pan over a low heat. Once thick and glossy, remove from the heat and leave to cool for 10 mins. Tip in the vanilla and eggs, and beat to combine.
step 2
Sift in the flour and fold well to combine, then sprinkle in most of the hazelnuts. Pour half of the batter into the lined tin and dollop over half of the Biscoff spread, gently swirling it through. Pour the remaining batter on top, and top with the remaining Biscoff spread, hazelnuts and chocolate.
step 3
Bake for 40-45 mins or until set around the edges with a gentle wobble in the middle. Leave to cool in the tin completely, then cut into squares.
