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

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BB6A0451-9521-4FEC-B5CF-55F8480CAF90 2

Pistachio Matcha Tiramisu

PISTACHIO MATCHA TIRAMISU by Ella from @eatsbyellaa 
Layers of matcha soaked sponge fingers and pistachio cream, topped with a dusting of matcha powder and chopped pistachios! (No oven needed)

Watch video here >

WPRM Recipe 97507

PISTACHIO MATCHA TIRAMISU ??️

 


matcha soak:

  • 2 tbsp matcha powder 
  • 200ml hot water
  • sponge fingers (or make your own)

pistachio cream:

  • 175g whipping cream
  • 200g mascarpone 
  • 1 jar @rhythm108 pistachio spread
  • 2 tsp vanilla extract 
  • chopped pistachios
  • extra matcha powder to dust

  1. First whip the cream in a bowl. Separately mix the vanilla, mascarpone, and pistachio.

  2. Gradually fold the whipped cream into the mascarpone mixture until combined.

  3. Prepare the matcha: whisk with a splash of cold milk until a paste forms. Then add in the water and whisk until smooth.

  4. Dunk your sponge fingers into the matcha and lay in an 8x8 baking dish.

  5. Top with half of the cream, a sprinkle of chopped pistachios.

  6. Repeat for another layer (sponge fingers and pistachio cream).

  7. Cover with cling film and refrigerate for at least 8 hours or overnight.

  8. Top with a dusting of matcha and more chopped pistachios.

  9. Slice, serve, and enjoy.



End WPRM Recipe

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