Basically doing away with all the horrid boozy fruit and weird bits of suet, these celebrate the infinitely more palatable (and probably more 2024 relevant) Biscoff biscuit and spread. Plus, they were voted for by you guys – the Twisted audience – over on our broadcast channel. Aren't you clever?! Make these for Christmas to please the dried fruit haters!
Preheat the oven to 180°C.
Bash up the biscuits in the bag until they form rough crumbs, then set aside.
Grease a 12 hole muffin tin and cut 12 circles from the pastry. Gently poke these into the holes and bake for roughly 15 minutes, or until cooked but not golden as they have to bake again.
Soften the butter in the microwave then use an electric whisk to beat in the sugar until it's pale and fluffy. Beat in the syrups until fully combined, then add the eggs one by one. Pour in most of the crushed biscuits, reserving a handful to use as a garnish.
Carefully spoon the mixture into the pie cases, then brush with beaten egg and cut out circle for the pastry lids before placing them on top. Brush with egg and cut a little hole to allow steam to escape
Bake for around 30 minutes or until golden brown, then leave to cool
Heat the Biscoff gently in the microwave before pouring over the pies. Scatter with the remaining crushed biscuits.
