Biscoff caramel crunch mince pies recipe | Sainsbury`s Magazine

Name: Biscoff caramel crunch mince pies recipe | Sainsbury`s Magazine
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

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Indulgent mince pies with a crunchy Biscoff hazelnut topping and a drizzle of caramel sauce

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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