Name: These Berry Biscoff Hot Cross Pies are the ultimate Easter treat
Prep time: 19 min
Cook time: 6 min
Total time: 25 min
Ingredients: 6 chocolate hot cross buns; Melted butter, for greasing; 3 eggs; ½ cup milk; 1 tsp vanilla extract; ¼ cup Biscoff Smooth spread, plus extra to serve; ¾ cup fresh or frozen raspberries; Vanilla ice-cream, to serve (optional)

These Berry Biscoff Hot Cross Pies are the ultimate Easter treat

Filled with gooey Biscoff and juicy berries, these pies are pure Easter bliss.

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Makes 6 pies

Prep

19M

Cook

Total

25M

Ingredients

6 chocolate hot cross buns

Melted butter, for greasing

3 eggs

½ cup milk

1 tsp vanilla extract

¼ cup Biscoff Smooth spread, plus extra to serve

¾ cup fresh or frozen raspberries

Vanilla ice-cream, to serve (optional)

Method

Step 1

Split hot cross buns horizontally in half. Roll bases with a rolling pin until about 10cm in diameter. Reserve tops.

Step 2

Lightly brush a 6-hole (¼-cup capacity) pie maker with melted butter.

Step 3

Whisk eggs, milk and vanilla in a large bowl.

Step 4

Place hot cross bun bases in egg mixture, turning to coat. Lightly press soaked bun bases into pie maker holes. Fill each with 2 tsp Biscoff spread. Scatter over raspberries.

Step 5

Place bun tops into egg mixture, turning to coat. Stand for 20 secs. Place over raspberries. Close lid. Cook for about 6 mins, until well browned.

Step 6

Serve warm pies with ice-cream and extra Biscoff spread.

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