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Preheat oven to 180C/160C fan forced. Place 1 biscuit on top of 22 holes of 2 x 12-hole round-bottomed patty pans. Bake for 3 minutes or until biscuits have softened. Working quickly, place one pan on top of the other and press down to shape lower biscuits into shells, then swap pans and shape the other biscuits. Leave in the pans for a few minutes, then transfer to a wire rack to cool completely.
Place remaining 2 biscuits in a snap-lock bag and coarsely crush. Use electric beaters to beat sour cream, cream, vanilla bean pasta and golden syrup together until firm peaks form. Pipe or spoon into biscuit shells. Drizzle with extra golden syrup and sprinkle with crushed biscuits.