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
Cheesecake

Chocolate Orange Cheesecake

This Chocolate Orange Cheesecake is so simple to make, but will delight everyone who tries it! Using our Double Chocolate Hazelnut Biscuits for the base, and our Dark Cocoa Orange Chocolate Bar for the filling make it a chocolatey decadent treat.

https://www.youtube.com/embed/2k9IUqwIB9Y

WPRM Recipe 18564

Chocolate Orange Cheesecake

  • Stand or hand mixer
  • 20cm diameter baking tin
  • Rolling pin to crush biscuits
  • Baking paper

For the base

  • 135 g Rhythm 108 double chocolate hazelnut biscuits
  • 65 g vegan butter – melted

For the filling

  • 250 ml vegan double cream
  • 200 g vegan cream cheese
  • 20 g cocoa powder
  • 40 g icing sugar
  • 100g bar Rhythm 108 dark cocoa orange chocolate

For decoration

  • 20 g cocoa powder

  1. Start with the base. Line a 20cm loose bottom cake tin with a circle of parchment paper. Alternatively, if you don’t have a loose bottom tin, you can place two strips of parchment paper overhanging the cake tin for easy release.

  2. Melt the vegan butter in a small bowl in the microwave or in a pan over a low heat. Crush the biscuits into a fine crumb, you can do this still in their bag if you make a small opening in the top to let the air out.

  3. Mix the butter with the biscuit crumb until fully combined. Tip the mixture into the cake tin and press down until there is a flat, even layer of biscuit along the base. Place in the freezer whist you make the filling.

  4. Place the cream cheese in the bowl of a stand mixer (if using) or a large mixing bowl if using a hand whisk.

  5. Whisk on a medium high speed until smooth and there are no lumps. Once smooth, pour in the cream and mix on low to start, then increase the speed until the mixture is light and fluffy but thick.

  6. Sift in the cocoa powder and icing sugar, and mix until fully combined.

  7. Melt the chocolate in a small bowl in the microwave or alternatively over a bain-marie on the hob. Once melted pour into the cheesecake mixture and mix until a smooth and thick mixture is formed.

  8. Take the base out of the freezer, pour the cheesecake mixture over the base and smooth out the top with a spatula.
  9. Place in the freezer for 3-4 hours to set, or alternatively overnight.
  10. To decorate, sift the cocoa powder over the top to give a light covering. Enjoy!
End WPRM Recipe
— Freya Cox
Tagged: chocolate Chocolate orange double chocolate hazelnut gluten free rhythm108 vegan
Back to Recipe Newer articles