Banana Biscoff Bakes

Preheat the oven to 180°C and line a large baking tray with a sheet of non-stick baking paper.

Place the sliced bananas, Biscoff spread and small chocolate chunks or chocolate chips in a small mixing bowl and stir to combine.

Split the sandwich thins in half and lay out on a chopping board. Divide the banana mixture into 6 portions.

Place a portion of the banana mixture onto 6 of the sandwich thin halves, leaving a 1cm gap around the edge.

Brush beaten egg around the edges and place one of the remaining sandwich thin halves on top of the filling. Press the centre of the lid down gently with a flat hand, then press around the edges to seal. Use a fork to crimp the edges and seal well. Repeat until you've made 6 bakes.

Place the bakes on the lined baking tray and brush all over with the remaining egg. Place in the preheated oven and bake for about 10 minutes, or until golden brown.

Remove from the oven and place on a cooling rack to cool slightly. You can serve these warm or cold, although we prefer them warm.