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

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Rhythm108_Recipe_Espresso_Martini

Rhythm 108 Espresso Martini

This summer, refresh yourself with our classy delicious Rhythm 108 Espresso Martini. Enjoy the sweet savour of our Hazelnut Truffle Chocolate tablet mixed with coffee liquor and 007's favorite, Martini!

WPRM Recipe 85149

Rhythm 108 Espresso Martini

  • A handful of ice
  • 100 ml vodka
  • 50 ml freshly brewed espresso coffee
  • 50 ml coffee liqueur
  • 4 coffee beans (optional)
  • 100 g Hazelnut Truffle Rhythm 108 Chocolate
  • 135 g Almond Biscotti Biscuit Share Bag
  • A handful of strawberries

  1. Melt your chocolate.

  2. Dip the rim of the martini glasses and strawberry garnishes into the melted chocolate.

  3. Crush the bag of biscuits and roll chocolate covered glass rims and some of the strawberries in the crumbs.

  4. Chill the glasses and strawberries in the fridge for at least 15 minutes.

  5. Take a handful of ice, the vodka, espresso and coffee liqueur. Shake until the outside of the cocktail shaker feels icy cold.

  6. Strain into the chilled glasses. Garnish each one with coffee beans and a strawberry.

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