From the moment I first made these cinnamon goodies I have been addicted. They are delicious, and there is nothing better than incorporating warm cinnamon flavours into a cake. These can be cut into squares and frozen, so you don’t have to eat them all at once unless you really want to.
Preheat the oven to 170°C/fan 150°C. Grease and line a 33cm x 24cm rectangular brownie tray.
Put the butter and sugar into a mixing bowl and whisk until the mixture is light and pale and fluffy. Add the biscuit spread, cinnamon and salt, and mix well.
Add the eggs one at a time, stirring each one in, then fold in the flour until you have an even, smooth, shiny batter. Spread it in the brownie tray and level the top.
Bake for 25-30 minutes, then take out and leave to cool completely in the tray.
Meanwhile make the topping. Put the white chocolate into a bowl. Heat the cream in a pan until it just comes to the boil, then take off the heat and pour over the chocolate. Let it sit for half a minute . . . don’t be tempted to stir just yet. When the chocolate starts to melt, stir until the mixture is silky smooth.
Stir in the crushed biscuits, then spread all over the cooled cake. Once the topping has set, lift the cake out of the tray, using the paper to help you, and cut it into squares.
250g unsalted butter
250g soft dark brown sugar
100g caramelized biscuit smooth spread
½ teaspoon ground cinnamon
½ teaspoon salt
5 medium eggs
300g plain flour, sifted
For the topping
200g white chocolate
200ml double cream
150g crunchy caramelized biscuits, crushed