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

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Banana-Bread

Banana bread with Chocolate

Banana bread, but make it ✨choc hazelnut ??✨ 
Recipe created by: Paige from @glutenless_paige

WPRM Recipe 97448

Banana bread with Chocolate

  • Bananas (4 total)
  • Vegetable or coconut oil
  • Flax or chia seeds
  • Dairy-free yogurt
  • Caster sugar
  • Light brown sugar
  • Gluten-free self-raising flour
  • Baking powder
  • Vanilla extract
  • Rhythm108 Chocolate Hazelnut Spread
  • Chocolate chips (optional)

  1. Preheat your oven to 180°C and line a 2lb loaf tin.

  2. In a bowl, mash 3 ripe bananas and mix with 80ml vegetable or coconut oil, 1 flax or chia egg, and 2 tbsp dairy-free yogurt. Stir until smooth.

  3. Add 140g caster sugar, 40g light brown sugar, 250g gluten-free self-raising flour, 1 tsp baking powder, and ½ tsp vanilla extract. Fold in gently, don’t overmix!

  4. Set aside ⅓ of the batter and mix in 50g Rhythm108 Chocolate Hazelnut Spread.

  5. Alternate spoonfuls of the plain and chocolate batters into the loaf tin. Use a knife to gently swirl the two together.

  6. Optional: Top with 1 sliced banana and 25g chocolate chips.

  7.  Bake for 50–55 mins until golden and cooked through. If it browns too fast, cover with foil and continue baking.

  8. Cool fully before slicing. Enjoy every gooey bite! ?

End WPRM Recipe

Recipe created by: Paige from @glutenless_paige

View the full Video Recipe >

— Rhythm108
Tagged: afternoon tea chocolate gluten free rhythm108 vegan vegan chocolate
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