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

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recipe-image

Easter Hunt Cupcakes

WPRM Recipe 82764

Chocolate cupcakes

  • 225 ml soya milk
  • 1 tbs apple cider vinegar
  • 195 g gluten free self raising flour
  • 40 g cocoa powder
  • 210 g caster sugar
  • 1 tsp instant coffee powder
  • 0,5 tsp bicarb of soda
  • o,5 tsp tsp salt
  • 90 ml vegetable oil or any neutral oil
  • 1 tsp vanilla extract

Chocolate nests

  • 100 g Rhythm 108 Hazelnut Truffle m’lk chocolate
  • 50g g vegan block butter
  • 2 tbsp maple syrup
  • 50 g cornflakes
  • Rhythm 108’s Easter Truffle Eggs

  1. Preheat the oven to 180c fan, line a muffin tray with 12 cupcake cases

  2. Place the soya milk in a jug, then microwave for a minute to warm through. Add in the apple cider vinegar and stir, set aside to curdle

  3. Place the flour, cocoa powder, sugar, coffee, bicarb of soda and salt in a large mixing bowl. Whisk together with a non electric hand whisk until fully combined

  4. Once the milk and vinegar mixture has curdled, add the oil and the vanilla to the same jug. Whisk this together so all of the wet ingredients are combined

  5. Pour the wet ingredients into the mixing bowl with the dry ingredients and whisk until fully combined and a glossy lump free mixture is formed. Try not to over mix the batter

  6. Divide the batter between the 12 cases, then place in the oven for 20-25mins or until a skewer comes out clean. Once baked, place on a cooling rack to cool completely

Chocolate nests

  1. Break up the chocolate into squares and place in a plastic or glass microwave-proof mixing bowl with the vegan butter and maple syrup. Heat in the microwave on 30 second bursts until melted, then stir until smooth

  2. Add the cornflakes and stir with a spoon until they are well coated in chocolate

  3. Place 12 paper cupcake cases in a bun tin and spoon the mixture into the cases

  4. Place in the fridge to set for 30 mins

  5. Decorate with Rhythm 108 Easter Truffle Eggs

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