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

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Almond & Sea Salt Bars - Pack of 15

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Coconut Cookies




Ces biscuits à la noix de coco délicieusement moelleux sont faites avec notre barre Creamy Cocounut. Nos barres les plus vendues sont parfaites pour cette recette !

WPRM Recipe 91117

Coconut Cookies

  • 75 g dairy free butter
  • 50 g white sugar
  • 75 g light brown soft sugar
  • 1 tsp vanilla extract
  • 115 g flour
  • 1 tsp cornstarch
  • 1/2 tsp Baking powder
  • Pinch of salt
  • 1/2 tsp plant based milk
  • 2 Rhythm 108 Creamy Coconut bars

  1. Melt the butter and whisk together with the sugars for 5 minutes

  2. Add the vanilla, flour, cornstarch, baking powder and salt until a smooth dough forms

  3. Add the plant based milk if dough is too stiff

  4. Chop up the Rhythm 108 bars and fold into the dough

  5. Place balls of the dough onto a lined baking tray (we made 9)

  6. Bake for 8-10 mins at 180 degrees Celsius

  7. They will feel soft when removing from the oven

  8. Leave to cool and they will crisp up

  9. Enjoy!

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