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!

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R108_Lemon-Posset

Rhythm 108 Lemon Posset

Let yourself be transported by the sunny taste of lemon and ginger. A recipe inspired by the Lemon, Ginger & Chia biscuits from Rhythm108. Bon appétit !

WPRM Recipe 85959

Lemon Posset

  • 750 ml Vegan Double Cream
  • 4 Lemons, peeled and juiced
  • 170 g Caster sugar
  • 1 split Vanilla pod
  • Rhythm 108 Lemon, Ginger and Chia Biscuits

  1. Pour the vegan double cream into a large saucepan and add the lemon zest and sugar. Heat gently, stirring slowly, until all the sugar has dissolved.

  2. Split the vanilla pod and add it to the mix. Continue stirring to allow to vanilla flavour to infuse.

  3. Increase the heat and bring it to a boil. Allow to boil rapidly and bubble up for 4 minutes, taking care that the cream doesn’t boil over.

  4. Once 4 minutes has passed, remove the pan from the heat and thoroughly whisk in the lemon juice.

  5. Pour into moulds or glasses and sprinkle the biscuits over the top.

  6. Leave to chill in the fridge for at least 4 hours, or ideally overnight.

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