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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Pistachio-Filled Dark Chocolate Cookies

Pistachio-Filled Dark Chocolate Cookies ??

WPRM Recipe 97476

Pistachio-Filled Dark Chocolate Cookies

  • 100g plain or GF flour
  • 60g ground almonds
  • 30g cocoa powder
  • ½ tsp baking soda
  • Pinch of salt
  • 60g light brown or coconut sugar
  • 45ml melted vegan butter
  •  1 tbsp dairy-free yogurt
  • 1 tsp vanilla extract
  • 6 tsp Rhythm 108 Pistachio Spread

  1. Freeze the centre - Scoop 6 heaped tsp of Rhythm 108 Pistachio Spread onto a lined tray. Freeze for 15–20 mins until firm.

  2. Preheat the oven - Set to 170°C fan / 190°C regular and line a baking tray with parchment.

  3. Mix the dry ingredients - In a bowl, whisk together:

    • 100g flour (plain or 1:1 gluten-free blend)

    • 60g ground almonds

    • 30g unsweetened cocoa powder

    • ½ tsp baking soda* Pinch of salt

    • 60g light brown or coconut sugar

  4. Mix the wet ingredients - In a separate bowl, combine:

    • 45ml melted vegan butter

    • 1 heaped tbsp dairy-free yogurt

    • 1 tsp vanilla extractStir until smooth, then mix into the dry ingredients to form a soft dough.

  5. Shape & stuff - Divide dough into 6 equal portions. Flatten each into a disc, place a frozen pistachio blob in the middle, and fold the dough around it. Roll gently into a ball.

  6. Bake - Place on the tray with space between. Gently flatten the tops. Bake for 10–12 mins until edges are set and tops look just dry, centres will stay soft.

  7. Cool & enjoy - Let them cool on the tray for 10 mins. And the most important part, take a petite pause and enjoy.

End WPRM Recipe

View the full Video Recipe >

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