Biscoff caramel crunch mince pies
Makes: 12
Prep time: 20 minsTotal time: 
Recipe photographs by Ant Duncan
Biscoff caramel crunch mince pies
Cinnamon-spiced Biscoff biscuits and hazelnuts add a delicious crunch to these indulgent mince pies, finished with a drizzle of caramel
Makes: 12
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
364Kcal
Fat
16gr
Saturates
8gr
Carbs
50gr
Sugars
31gr
Fibre
2gr
Protein
3gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 quantity of basic pastry (see recipe link in Step 1) or readymade shortcrust pastry
- 1 x 411g jar of mincemeat - use vegetarian mincemeat if required
- 70g plain flour
- ½ tsp ground cinnamon
- 50g butter, cubed
- 50g demerara sugar
- 5 x Lotus Biscoff biscuits, or any ginger biscuit, broken into small pieces
- 30g roasted hazelnuts, roughly chopped
- Ready-made caramel sauce, to serve
Step by step
Get ahead
The pastry keeps in the fridge for up to 3 days, or can be frozen.
-
For this recipe, you can use our basic pastry recipe - find it by clicking here - or readymade shortcrust.
Preheat the oven to 190°C, fan 170°C, gas 5. Roll out the pastry on a lightly floured worksurface and cut out 12 x 9cm circles. Carefully press the pastry into each hole of a deep muffin tin to line. Fill each with a heaped tablespoon of the mincemeat. - Put the flour and cinnamon in a bowl and rub in the butter. Add the sugar and rub until the mixture starts to clump together. Stir through the broken biscuits and nuts then top each mince pie with a good portion of the crumble. Bake for 20-25 minutes, or until golden and crisp. Set aside to cool.
- To serve, drizzle each mince pie with a little caramel sauce.
