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
RHYTHM 108 CHOCOLATE PUDS-10p

Air Fryer Christmas Chocolate Puddings

WPRM Recipe 97725

Air Fryer Christmas Chocolate Puddings

  • 90ml almond milk
  • 1 tsp apple cider vinegar
  • 1 x 100g Rhythm 108 Hazelnut Truffle bar
  • 15g vegan butter, plus more for greasing
  • 40g dark brown sugar
  • 60g dairy free yogurt
  • 80g gluten-free self raising flour
  • 20g cocoa powder, plus more for dusting
  • Pinch of sea salt
  • 3 Rhythm 108 dark chocolate truffles

Topping

  • 30g Rhythm 108 hazelnut Truffle bar
  • 3 Rhythm 108 dark chocolate truffles, halved

  1. Mix together the almond milk and cider vinegar, set aside for 5 minutes.

  2. Place a saucepan over a medium heat. Break the chocolate into the pan, then add the butter and sugar. Whisk until melted and fully combined.

  3. Remove from the heat, then pour in the milk mixture, yogurt and vanilla, whisk again until fully incorporated.

  4. Add the flour, cocoa powder and a pinch of sea salt. Stir until just combined.

  5. Grease 3 small pudding basins with vegan butter and dust each one with cocoa powder so it’s fully coated.

  6. Add a heaped spoonful of the mixture into each ramekin, then place a truffle into the centre. Top with the remaining mixture so they are 3/4 full.

  7. Air fry for 10 minutes at 180°c. Allow to cool slightly, then turn out onto a serving plate.

  8. To serve, melt the remaining chocolate, spoon over the top of each pudding and top with the truffle halves.

End WPRM Recipe
— Rhythm108
Tagged: afternoon tea chocolate gluten free rhythm108 vegan vegan chocolate
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