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
R108_Vanilla_Cupcakes

Vanilla Cupcakes

Fall is the time to bake delicious cakes to warm our little hearts. And with our Hazelnut Praline chocolate bars, you'll never run out of ideas!

WPRM Recipe 86302

Vanilla Cupcakes

Cupcakes

  • 240 ml Soy Milk - or non-dairy milk of your choice, at room temperature
  • 1 tsp Apple Cider Vinegar - or lemon juice or white vinegar
  • 220 g Plain Flour
  • 200 g Caster Sugar
  • 1,5 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 80 ml VegetableOil

Chocolate icing

  • 1 Rhythm108 Hazelnut Chocolate Bar 33g
  • 125 g Vegan butter
  • 250 g Icing sugar
  • 1 tbsp Vanilla extract

  1. Preheat the oven to 180°C and line a 12-hole muffin pan with paper liners. Set aside.

  2. In a bowl, stir milk and vinegar. Set aside for 5 minutes to curdle the milk.

  3. In another large mixing bowl, whisk flour, sugar, and baking powder for 40 seconds until evenly combined.

  4. Pour the milk mixture, oil, and vanilla extract onto the flour.

  5. Whisk it all together!

  6. Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full, not more!

  7. Bake at 180°C for 20-23 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean.

  8. For the chocolate icing, cream the butter and icing sugar together until very light and fluffy. Melt the hazelnut bar, either in the microwave or over a bain marie, then add this along with the vanilla to the buttercream and mix until fully combined and a smooth icing is formed.

  9. Let it cool down for 5 minutes in the pan, then cool completely on a rack before cutting a hole out the middle of the cupcake, piping some of the frosting in the middle and decorating the top!

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