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
R108_Christmas_Tree

Hazelnut Puff Pastry Swirl Christmas Tree Tear and Share

The most delicious and indulgent Christmas cake for your celebration! Made with our Hazelnut Truffle chocolate tablet and your love!

WPRM Recipe 87260

Hazelnut Puff Pastry Swirl Christmas Tree Tear and Share

  • 3 Rhythm Hazelnut Truffle Bar (300g)
  • 2 sheets of puff pastry
  • 100 g chopped nuts
  • Maple syrup to glaze
  • Icing sugar to dust

  1. Remove your puff pastry sheets from the fridge 30 minutes in advance.

  2. Preheat oven to 180c.

  3. Melt 2 of the hazelnut truffle bars either in the microwave or using a bain-marie.

  4. Rollout both sheets of pastry and pour 1⁄2 of the melted chocolate on one sheet. Spread the chocolate out to cover the whole sheet. Work quickly here as if the pastry is still cold, the chocolate will harden.

  5. Sprinkle over 1⁄2 of the crushed nuts, then carefully lay the second sheet of puff pastry over the top. Press down gently.

  6. Spread the remaining melted chocolate on top followed by the remaining crushed nuts.

  7. Then carefully roll the sheets back up as one, from one of the longest sides to the other. Use your fingers to seal the seam.

  8. Line the largest baking tray / dish you have with parchment paper.

  9. Use a sharp knife to cut the log into 16 pieces. The easiest way to do this is to cut it in 1⁄2, then each piece in 1⁄2 again and repeat this until you have 16 pieces.

  10. Arrange them on the lined tray in a Christmas tree shape with the last one being the trunk. Ensure the seams of each swirl are facing inwards towards the adjoining swirls. This prevents any opening up when in the oven.

  11. Brush maple syrup all over, and then bake in the oven for 30 minutes.

  12. Allow to cool for a few minutes. Meanwhile melt the remaining bar of hazelnut truffle and place in a serving bowl.

  13. Dust the swirls in some icing sugar before tearing apart and dunking into the melted hazelnut chocolate to serve.

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