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
R108_Lava_Cake

Lava Cakes

Chocolate lovers will love it! This fondant chocolate cake is perfect for a pleasant moment with friends or family on these winter days.

WPRM Recipe 87093

Lava Cakes

Makes 8

  • 130 g plain flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • Pinch of sea salt
  • 200 g silken tofu
  • 2 tbsp M’lk
  • 2 tbsp rapeseed oil
  • 160 g caster sugar
  • 2 tsp espresso powder
  • 2 tsp vanilla extract
  • 140 g vegan butter
  • 200 g Rhythm 108 chocolate

  1. Preheat the fan oven to 180 degrees

  2. Grease 8 individual pudding tins with vegan butter and dust the inside of the moulds with cocoa powder then turn them upside down and tap to remove the excess. Put the tins on a baking tray 

  3. In a mixing bowl sieve together the flour, cocoa powder, baking powder and sea salt

  4. Blend until smooth the silken tofu, M’lk, rapeseed oil, caster sugar, vanilla extract and espresso powder

  5. Over a low heat melt the vegan butter and 170g of rhythm 108 chocolate in a saucepan and take off the heat once they’ve combined

  6. Pour in the blended tofu slowly and whisk constantly until combined

  7. Add half the tofu/chocolate mixture to the flour mixture and stir until smooth. Add the remaining half until just combined with no lumps

  8. Place a spoonful of batter in the bottom of each mould

  9. Chop up rhythm 108 chocolate into chocolate chunks and place a loaded teaspoon in each mould and then cover with the remaining batter, making sure to divide it equally between each mould. The batter should completely cover the chocolate chunks

  10. Cook in the oven for 9 minutes

  11. Place your serving plate or bowl on top of the mould then invert and tap gently on a counter the cake should easily come away from the mould, repeat with the remaining cakes and dust with cocoa powder or drizzle with melted chocolate and enjoy!

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