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
Rhythm108_blondies_2

Roasted Almond Butter Chocolate Blondies

The incredible baker WhatLuceEats created this delicious Blondie Recipe using our Almond Butter Bar & new Hazelnut Choc Chip biscuits –perfect for impressing friends and family. 

Tried and tested by us at Rhythm 108 HQ, we can confirm they’reas good as they look! Luce uses our newHazelnut Choc Chip biscuits which are now available on Ocado, The Vegan Kind Supermarket and many other independent stores! As with our whole range, youcan also order them at Rhythm108.com.

WPRM Recipe 54222

Chocolate Roasted Almond Blondies

  • 200 g melted dairy free butter
  • 270 g light brown sugar
  • 1 tablespoon vanilla extract
  • 90 g smooth almond butter
  • 250 g plain flour
  • 1 teaspoon baking powder
  • 10 g corn-starch/ cornflour
  • Generous pinch of salt
  • 100 g of Rhythm Vegan Hazelnut Chocolate Chip Biscuit (share bag)
  • 1 bar (100g Rhythm roasted almond butter chocolate (150g for extra chocolate-yness))
  • Dairy free ice cream to serve (optional)
  1. Begin by preheating the oven to 180c and greasing or lining a rectangular
  2. baking tin.
  3. In a bowl combine the melted butter and light brown sugar until smooth and the
  4. sugar has dissolved.
  5. Add the vanilla extract and almond butter and combine again.
  6. Next add the flour, baking powder, corn starch and salt. Mix until completely
  7. combined.
  8. Chop the chocolate squares into halves and break the biscuits roughly into
  9. quarters.
  10. Add 3/4 of both the chocolate and biscuits into the bowl and fold them through
  11. the mixture. Empty the mixture into the tin and flatten into the corners.
  12. Push the remaining chocolate chunks and biscuit pieces into the top, and place
  13. into the oven for 30 minutes to bake.
  14. Allow to cool for at least 20 minutes before slicing. Serve with ice cream should
  15. you wish.
End WPRM Recipe
— Luce Hosier
Tagged: chocolate gluten free Hazelnut Chocolate Chip rhythm108 Roasted almond butter vegan
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