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
IMG_3626

Air fryer doughnuts, three ways

Recipe created by: by Ella from @eatsbyellaa

Watch recipe >

WPRM Recipe 97546

Air fryer doughnuts, three ways

makes 9~

  • 130ml plantmilk
  • 45g vegan butter
  • 7g packet instant yeast
  • 35g sugar
  • 300g white bread flour
  • pinch of salt
  • cane/white granulated sugar

maple glaze

  • 1 tbsp dark maple syrup
  • 1.5 tbsp plant milk

filling

  • @rhythm108 spread trio (pistachio, golden blonde + chocolate hazelnut)

  1. First prep dough: mix warmed milk, butter, sugar, yeast.

  2. Add the flour + salt to form a dough.

  3. Knead dough 8–10 mins (add 2 tbsp more flour gradually until it’s not sticky).

  4. Tip out onto floured surface and roll into a ball (if sticky, add touch more flour).

  5. Place in oiled bowl and cover up. Let rise in warm place 1–2 hrs until doubled in size.

  6. Roll out dough onto floured surface (1.5–2 cm thick) and cut 8–9 circles (about 5 cm).

  7. Add to baking paper squares and let rise again 30 mins on a baking tray (covered with cling film so they don’t dry out).

  8. Brush with maple glaze then airfry 2–3 at a time at 170°C for 9 mins, flipping over halfway.

  9. Let cool completely then roll in sugar.

  10. Fill with spread of choice and enjoy!

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