Savourez ces biscuits préparés avec nos nouveaux biscuits au caramel doré !
WPRM Recipe 89932
Biscuit Billionaire Shortbread
- 1 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 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
