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!

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Rhythm108_Truffle_Recipe

Salted Caramel Biscuit Truffles




Cuisinez ces biscuits dorés et ensoleillés avec notre nouveau biscuit Rhythm 108 Chocolate & Salted Caramel !

WPRM Recipe 89952

Salted Caramel Biscuit Truffles

  • 1 135g bag Rhythm 108 Chocolate and Salted Caramel Biscuits
  • 50 g oat flour
  • 100 g tablet Rhythm 108 hazelnut truffle m*lk chocolate
  • edible gold dust, to decorate

  1. Add the biscuits to a food process and blitz until it forms a paste. Add the oat flour and pulse until combined

  2. Roll into 8 even sized balls and set aside

  3. Carefully melt the chocolate in a Bain Marie orin the microwave. Dip each truffle into the chocolate and ensure its fully coated

  4. Place onto a tray and decorate with the gold dust

  5. Place in the fridge until the chocolate has set then serve

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