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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Rhythm 108 x UpCircle: Chocolate Easter Egg Nest Recipe

WPRM Recipe 84081

Rhythm 108 x UpCircle: Chocolate Easter Egg Nest Recipe

We have teamed up with our good friends at UpCircle to create a fun and easy Easter recipe using our Swiss truffle eggs and inspired by their Oatbased Cleansing Face Milk and their Caffeinated Duo skin care made with upcycled coffee oil.

  • 225 g chocolate eggs to melt
  • 2 tbsp golden syrup
  • 50 g vegan spread
  • 75 g oat cereal
  • 15 ml coffee flavouring
  • 36 mini chocolate eggs to decorate on top (3 per nest)

  1. Crush the oat cereal.



  2. Melt the chocolate, golden syrup and spread in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. 

    Remove the bowl from the heat, add in the coffee flavouring, and gently stir in the oat cereal until all of the cereal is coated in the chocolate.



  3. Combine the crush oats with the melted chocolate mix and mix thoroughly.



  4. Line a 12-hole fairy cake tin or any tray/plate you have with paper cases. Divide the mixture between the paper cases and press 3 chocolate eggs into the center of each nest. Chill in the fridge for 1 hour, or until completely set.



UpCircle are an ethical skincare company fighting waste and inspiring people to make the right choices for themselves and the planet. Check them out here: upcirclebeauty.com.

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