BISCUIT BILLIONAIRE SHORTBREAD

Enjoy these biscuits made with our new Golden Caramel Biscuits! These soft and chewy chocolate chip cookies are the perfect treat for any occasion. Made with simple ingredients and lots of love.
Chef Guillaume

Chef Guillaume

INSTRUCTIONS

  1. Preheat the oven to 150°c. Grease and line a 20x20cm tin with parchment paper
  2. Add the biscuits to a food process and blitz until a fine crumb forms. Add the oats and melted butter, pulse until combined
  3. Spoon into the prepared tin, pressing down to form an even layer. Bake for 12 minutes, then remove from the oven and set aside
  4. To make the caramel, add all the caramel ingredients into a saucepan and place over a low heat. Once the butter has melted, turn the heat up slightly until it begins to bubble. Gently bubble the mixture whilst continuously stirring for 5-8 minutes
  5. Pour the caramel over the biscuit layer and spread out evenly. Place in the fridge for 2 hours
  6. Carefully melt the chocolate in a Bain Marie or in the microwave, pour this over the caramel layer and spread out to form an even layer. Press the broken up biscuits into the chocolate and decorate with edible gold leaf and gold dust
  7. Place in the fridge for a further 4 hours before cutting into 16 squares

INGREDIENTS

  • 1 x 135g bag Rhythm 108 chocolate and salted caramel biscuits
  • 100 g rolled oats
  • 50 g vegan block butter
  • CARAMEL
  • 185 g vegan block butter
  • 35 g caster sugar
  • 65 g golden syrup
  • 397 g vegan condensed milk
  • CHOCOLATE LAYER
  • 2 x 100g tablet Rhythm 108 hazelnut truffle m*lk chocolate
  • Edible gold leaf and dust, to decorate
  • 1 x 135g bag Rhythm 108 Chocolate and Salted Caramel Biscuits, broken up

TRY NOW!

Hazelnut Chocolate Praline Cookies - Pack of 12

Hazelnut Chocolate Praline Cookies - Pack of 12

£10.90
Almond & Sea Salt Bars - Pack of 15

Almond & Sea Salt Bars - Pack of 15

£20.90
108-tiramisu

108 Tiramisu

These Hazelnut Praline Tiramisu and Mini Cheesecake recipes feature our fully filled Hazelnut Praline Biscuits, that come without the palm oil, excessive sugar or additives. And they’re made with wholesome oats and coconut oil. But the best about them: They make your tiramisu or cheesecake even more indulgent. Give it a try!

WPRM Recipe 84560

108 Tiramisu

  • 230 g dairy free butter
  • 420 ml dairy free whippable double cream
  • 1,5 tsp vanilla paste
  • 75 g icing sugar
  • 2 tsp espresso powder/granules
  • 120 ml boiling water
  • Glug of rum (optional)
  • 2 bags Rhythm 108 Vegan Hazelnut Chocolate Praline Biscuits
  • Cacao/cocoa powder to dust

  1. In a large bowl use an electric whisk to cream the butter, then add the double cream, vanilla paste and whisk again.

  2. Add the icing sugar and whisk for 2 minutes until the mixture starts to thicken.

  3. Place in the fridge for 30 minutes.

  4. Combine the espresso powder and boiling water and leave to cool whilst the mixture in the fridge sets.

  5. If using some rum, add it to the coffee mixture and combine.

  6. Dunk half of the biscuits in the cooled coffee mixture then line the bottom of a small dish. You may need to cut some biscuits in half to make them fit. Check before dunking.

  7. Spread ½ of the cream over top using a piping bag or spatula, and then dunk the remaining ½ of the biscuits in the coffee and place on top.

  8. Pipe or spread the remaining cream over the top, then dust with cacao powder.

  9. Place in the fridge to set for 2 hours. Slice and enjoy.

End WPRM Recipe
— Luce Hosier
Tagged: afternoon tea chocolate Easter gluten free rhythm108 vegan vegan chocolate
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