Biscoff Mince Pies

Some people love the OG mince pies, some people think they are bloody awful. This recipe is for the latter camp.

Done in 1 hour

Serves 12

Dish by Hugh Woodward

Ingredients

250gBiscoff Biscutis

2 rollsshortcrust pastry

75gbutter

100gcaster sugar

175mlgolden syrup

175mlmaple syrups

3 eggs

200gBiscoff spread

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!

Method

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.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.