Add the vegan white chocolate and condensed milk to a saucepan, and cook on a low heat until the chocolate has melted and combined. Stir regularly to avoid the chocolate burning.

Meanwhile, chop the biscuits into small pieces.

Line a 7 x 7-inch baking tin with non-stick baking paper.

Stir in the biscoff spread and chopped biscuits (reserve a few pieces to decorate the top), then pour the fudge into your tin. Scatter your remaining biscuit pieces over the top.

Refrigerate for at least 3 hours to allow the fudge to set.

Remove the fudge from your baking tin and cut into 9 or 18 pieces.