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
rhythm108_10_Years_Birthday_Cake

10th Birthday Chocolate Tart

For our 10th anniversary, Luce Hosier cooked a delicious birthday cake with our Double Chocolate Hazelnut and our Almond Biscotti biscuits. Let's learn how to please your guest with an amazing firework of taste!

WPRM Recipe 84837

10th Birthday Chocolate Tart

  • 2 bags Rhythm 108 Double Chocolate Hazelnut Biscuit Share Bag
  • 1 bag Rhythm 108 Almond Biscotti Biscuit Share Bag
  • 150 g melted dairy free butter
  • 2 bars Rhythm 108 Hazelnut Truffle Bar
  • 100 ml dairy free single cream
  • 400 g silken tofu
  • 1 tsp vanilla paste
  • 2 tbs cornflour
  • 2 Rhythm 108 Vegan Hazelnut Praline Bars (diced)

  1. Preheat the oven to 180 c and grease a tart tin.

  2. In a blender blend all 3 bags of biscuits into crumbs.

  3. Combine them together in a bowl if they’re not already combined, and then add the melted butter. Mix well.

  4. Empty into the tart tin and press down into the centre and up the sides. Make a few holes in the base using a fork.

  5. Option here to add some baking paper on top and add some baking balls so the tart keeps its shape in the oven.

  6. Place into the hot oven for 15 minutes.

  7. If you did use baking balls, once the tart is out of the oven you may need to use a fork to reshape the tart. Do this carefully whilst it is still hot. Then allow to cool completely.

  8. Once cooled prepare the filling by melting the 2 truffle bars and combining in a blender with the single cream, silken tofu and vanilla paste.

  9. When combined add the cornflour and blend again to mix it through.

  10. Pour the mixture into the base of the tart and use a spatula to spread to the edges.

  11. Place into the fridge to set for a minimum of 2 hours. Overnight is fine too.

  12. When ready to serve, decorate as you please with the diced hazelnut praline bars. Slice and enjoy.

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