Biscoff Brunettes
Brunettes? Really?! *SHRUGS*
Nope, I’ve still not thought of a better name for these little beauties. But that doesn’t really matter, I can forgive them their daft name (yes I know I gave it to them) because they’re so easy and delicious. Just watch out for the dancing.
INGREDIENTS:
100g Biscoff biscuits
45g melted salted butter
100g soft brown sugar
a pinch of salt
1 large egg
100g plain flour
1/2 tsp baking powder
40g white chocolate (optional)
HOW TO:
• Add the biscuits to large bowl and crush them until about half of them are fine crumbs and the other half remains in small chunks.
NOTE: If you’re making these to air fry, you’ll get a better result if most of the biscuits are crushed finely.
• Pour the melted butter over and mix into the crumbs.
• Add the sugar and the salt and mix through.
• Add the egg and mix in thoroughly.
• Add the flour and baking powder and work into the rest. The batter will become more of a cookie dough consistency, but I promise you nothing’s gone wrong.
• Press the dough or batter (Bough? Datter? No.) into a lined dish 10 x 15cm or you can use a lined 1kg loaf tin.
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OVEN BAKE:
• Preheat to 175ºC
• Bake on the middle shelf for 20 minutes.
AIR FRYER:
• Pre heat your machine to 185ºC (if your model requires it).
• Sit the baking dish in a tin foil sling, roll and crimp the foil ends together over the brunettes to protect the top from overcooking, leave the sides open so the hot air can circulate and bake evenly.
• Lower the dish into the air fryer and cook at 185ºC on the bake setting for 19 minutes, then open up the foil for the last minute to colour the top.
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• Leave to cool completely, cut and then tuck in.
OR
• Melt 40g of white chocolate and drizzle over the top, set the chocolate in the freezer for a couple of minutes and then cut and tuck in.
Tat x
