Caramelised Biscuit Blondies

For me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted dark chocolate.

This recipe gives a fudgy texture. If you prefer them more cakey, add an extra quarter teaspoon of baking powder and leave them in the oven a little bit longer.

For the caramelised biscuit spread swirl, you can use the classic Lotus Biscoff, or one of the supermarket own-brand jars are just as good. For a bit of extra texture, crush up a few biscuits and sprinkle them over before baking.

Caramelised Biscuit Blondies

Makes one 30 x 18cm tray - recommended 16 servings

Ingredients:

• 125 g butter. Baking block also works, but nothing out of a tub, or they won't have the fudgy texture.

• 200g white chocolate

• 250g plain flour

• 1/4 tsp baking powder

• 4 large eggs

• 385g sugar. Caster or golden caster work well, light brown soft sugar gives a fudgier texture.

• 1 tsp vanilla paste

• A jar of caramelised biscuit spread - and the amount depends on nothing but your own free will. F*ck it up, buttercup!

• Optional crushed caramelised biscuits for sprinkling on top

Method:

1. Line the baking tray with parchment. No need to do this if you're using a foil tray.

2. Melt together the butter and chocolate over a very low heat. Leave to cool for at least 20 minutes, but keep stirring as it cools so it doesn't set firm at the edges.

3. Preheat the oven to 130C if you have a fan oven, otherwise 150C/F or gas mark 2.

4. In a large bowl, whisk together the eggs and sugar with the vanilla extract, until very light and frothy.

5. Sift together the flour and baking powder until well mixed.

6. Fold together both 'wet' bowls, then gently fold in the dry ingredients.

7. Pour into the tin and level it out with a spatula or the back of a spoon. It doesn't have to be completely, perfectly flat, let it have a bit of character.

8. Swirl in as much biscuit spread as you like. Blob it on with a spoon or palette knife, then smoosh it about for a ripple effect. Sprinkle over the crushed biscuits now if you're using them.

9. Bake for 50 minutes. Put a sharp knife into the middle - it shouldn't look liquid inside, but should be starting to solidify. They will continue to cook under their own heat when you take them out of the oven.

10. Leave to cool completely, then chill overnight in the fridge before slicing.

These will keep for about a week in an airtight container.