Table of Contents
In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy.
Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with baking parchment. Scoop all of the Biscoff out of one jar into a bowl, add eggs and baking powder. Mix with a wooden spoon until combined.
Melt the white chocolate, butter and Biscoff spread in a large heatproof bowl set over a pan of barely simmering water, stirring occasionally (it will look slightly grainy because of the spread). Remove from heat and gently stir in the biscuits and marshmallows. Scrape into the prepared tin and chill for 3hr, until set.
Scoop all of the Biscoff out of one jar into a bowl, add eggs and baking powder. Mix with a wooden spoon until combined. Scrape into the lined tin and bake for 18-20min, until just set. Leave to cool for 10min in tin, then evenly spread over the extra 5tbsp Biscoff.
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