I thought I would try these and see if they worked. Lets just say they did not last long and will be 200% made again.
8oz butter or Stork Margarine
8oz Caster Sugar
6oz Self Raising flour
2oz Crushed Biscoff biscuits
2 teaspoons of Salted Caramel flavouring
For the drizzle – Icing Sugar, teaspoon of salter caramel and enough water to make liquid enough to drizzle I have not put on a weight for icing sugar as you make as much as you like.
Preheat oven to Gas Mark 4. 177C 350F
Pop muffin cases into a 12 cake muffin tin
In a bowl, cream the sugar, butter and salted caramel flavouring. Add one egg and a spoonful of flour. Mix. Repeat until you have mixed in all 4 eggs. Stir in the rest of the flour and also the biscuit crumb.
Divide between the 12 muffin cases.
Bake in the oven for about 20 minutes or until the sponge is cooked and springs back when pressed
Whilst the cakes are in the oven, make up your drizzle. Mix the icing sugar with the salted caramel flavouring in a bowl adding enough water to make it runny enough to drizzle.
Once the cakes are cooked take out of the oven and immediately drizzle over the icing mix.
These are lovely eaten hot or cold. Hot served with caramel ice cream. Yum.