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
EasterWreath

Easter Wreath

WPRM Recipe 83626

Easter Wreath

  • 2 sheets puff pastry
  • 200 g Rhythm Chocolate Hazelnut Bar (2 bars)
  • Crushed hazelnuts to decorate
  • Rhythm Swiss Truffle Eggs to decorate
  • Optional extra melted chocolate to decorate

  1. Preheat the oven to 180c. Allow the puff pastry to sit at room temperature for 10-15 minutes.

  2. Melt the hazelnut chocolate in the microwave in 30 second increments until melted and smooth.

  3. Roll out the sheets of puff pastry and spread ½ of the melted chocolate over each. If the pastry is still quite cold the chocolate will harden quickly, so be sure to spread the chocolate at speed.

  4. Roll the pastry back up, but from one long side to the other. Repeat with the second. Seal the fold with your fingers on both.

  5.  Next use a sharp knife to cut a line down the centre of each log cutting it into 2.

  6. Take two pieces and place them cut side facing upwards. Gently twist them over and under each other to create a braid. Pinch the top and bottom to secure it.

  7. Repeat with the remaining two pieces and then place the two plaited braids onto a large, lined baking tray to create a wreath.

  8. Pinch the joins of the braids together, and then place in the oven for 30 minutes.

  9. To serve, drizzle over some extra melted chocolate should you wish and sprinkle over crushed hazelnuts.

  10. Decorate with Rhythm’s Swiss Truffle Eggs and serve.

End WPRM Recipe
— Luce Hosier
Tagged: afternoon tea chocolate cookie gluten free Hazelnut Chocolate rhythm108 vegan vegan chocolate
Older articles Back to Recipe Newer articles