Preheat the oven to 160°C (fan-assisted convection) and generously grease a 24-hole mini muffin tin.

For the Biscoff cookie base, blitz the cookies in a food processor until fine, then mix through the melted butter to form a moist, moldable crumb. Place teaspoon amounts of the cookie mixture into each muffin hole and press down with your fingers or the base of a small glass until flat and tightly packed.

Bake in the oven for 8 minutes, then remove and set aside to cool.

Meanwhile, prepare the blondie batter by whisking together the warm melted butter and sugar (sachet 1) until combined. Mix in the egg, then fold in the blondie mix (sachet 2) to form a smooth batter.

Divide the blondie mixture between the Biscoff cookie bases and bake for about 10 minutes until the outside is set but the centre is still gooey.

Cool the blondie bites, then finish with a drizzle of Biscoff spread before serving.

Tip: Baking the cookie base makes it firmer and helps it to stay together when removing the blondie bites from the tin. We recommend using a silicone muffin pan for easy removal, although a non-stick metal tin will also work.