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Biscuit Billionaire Shortbread

Enjoy these biscuits made with our new Golden Caramel Biscuits!

Biscuit Billionaire Shortbread


  • 1 135g bag Rhythm 108 chocolate and salted caramel biscuits
  • 100 g rolled oats
  • 50 g vegan block butter


  • 185 g vegan block butter
  • 35 g caster sugar
  • 65 g golden syrup
  • 397 g vegan condensed milk

Chocolate layer

  • 2 100g tablet Rhythm 108 hazelnut truffle m*lk chocolate
  • Edible gold leaf and dust, to decorate
  • 1 135g bag Rhythm 108 Chocolate and Salted Caramel Biscuits, broken up


  • Preheat the oven to 150°c. Grease and line a 20x20cm tin with parchment paper
  • Add the biscuits to a food process and blitz until a fine crumb forms. Add the oats and melted butter, pulse until combined
  • Spoon into the prepared tin, pressing down to form an even layer. Bake for 12 minutes, then remove from the oven and set aside
  • 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
  • Pourthe caramel over the biscuit layer and spread out evenly. Place in the fridge for 2 hours
  • 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
  • Place in the fridge for a further 4 hours before cutting into 16 squares

from a small bakery nestled on the foothills of the Swiss Alps, we use our creativity and patisserie skills to reinvent your favourite, most indulgent treats with wholesome and nutritious ingredients, so you never have to miss out on the fun!

This recipe was created with love, by