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_Madeleines

Chocolate-Dipped Madeleines

A madeleine is a small fluffy, bite-sized cake that is traditionally baked in a tin to give it its beautiful shell-like shape. We make our plant-based recipe with gluten-free flour and then dip in our Swiss melted Roasted Almond Bar, finished it with a sprinkle of chopped almonds.

Perfect for sharing with a mid-morning coffee!

We'd love to see your bakes so tag @rhythm108 and @freyacox_ in your photos on instagram.

WPRM Recipe 36620

Vegan & Gluten Free Madeleines

For the sponge:

  • 140 ml soya milk
  • 1 tbs apple cider vinegar
  • 150 g gluten free self raising flour
  • ½ tsp xanthum gum
  • 100 g caster sugar
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • Pinch of salt
  • 100 g vegan butter – melted
  • 1 tbs vanilla extract

Chocolate Shell

  • Rhythm 108 Roasted Almond Butter 100g bar

For the sponge

  1. Place the soya milk in a jug in the microwave for 1 minute to warm through, or alternatively in a pan on the hob. Once warmed through add in the apple cider vinegar and stir, leave to the side to curdle.

  2. In a large bowl, sieve together the flour, xanthum gum, sugar, baking powder, bicarbonate of soda and salt, mix well. Once the soya milk has curdled, add the melted butter and vanilla to the same jug and whisk well. Pour the wet ingredients into the dry and whisk with a non electric whisk until just combined, try not to over whisk. Place the bowl into the fridge to let the batter chill for 30mins.

  3. Grease your madeleine tin with butter and a little flour, then once the batter has chilled, place a heaped tablespoon into each depression. Keep any batter you aren’t using in the fridge. Place the madeleine tray back in the fridge to chill for a final 10mins. Preheat the oven to 220c fan.

  4. Once the batter has chilled, place the tray into the oven for an initial 5 mins until you see a hump form on each madeleine, then reduce the temperature to 180c fan, and bake for a further 5-8 mins until a skewer comes out clean. Repeat with the rest of the batter. Leave the baked madeleines to cool on a cooling rack.

For the chocolate shell

  1. Melt the Roasted Almond Butter Bar over a bain marie until smooth, then dip one half of each madeleine in the chocolate.

  2. Sprinkle with topping of choice for extra indulgence , Freya has used chopped almonds here Leave to cool completely to create a hard shell. Enjoy!

End WPRM Recipe
— Freya Cox
Tagged: 100g cake gluten free madeleines rhythm108 roasted almond vegan
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