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

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Vanilla Vegan Cheesecake Bites

Vanilla Vegan Cheesecake Bites

Make your summer savoury and indulgent with our Vanilla Vegan Cheesecake Bites recipe.

Ingredients

Biscuit Base

  • 300 g Rhythm 108 Salted Caramel Biscuits
  • 100 g Vegan Butter
  • Vanilla Cheesecake Filling
  • 500 g Vegan Cream Cheese
  • 75 g icing sugar
  • 2 tsp VanillaExtract
  • 250 ml Vegan Double Cream

Olive Oil Caramel

  • 5 tbsp Olive Oil
  • 5 tbsp Maple Syrup

Instructions

Biscuit Base

  • Blitz the biscuits to a fine crumb
  • Melt the butter and mix in with the biscuit crumbs
  • Press the biscuit mixture into the bottom of a deep springform tin and refrigerate/freeze whilst you make the filling

Cheesecake

  • In a large bowl: add the vegan cream cheese, icing sugar, and vanilla and beat until smooth
  • In a mixer: whisk the vegan double cream to as stiff peaks as you can
  • Once combined, add the cheesecake mixture to the top of the biscuit base making sure to pack the mix into the sides of the tin to prevent any air gaps, and set it in the fridge for 5-6 hours, or preferably overnight

Caramel

  • Add both ingredients to a bowl and whisk with a fork for a few minutes. The texture will go grainy at first but continue until smooth
  • Drizzle over the top of the cheesecake. We like to cut ours up into enjoyable bite-sized pieces!
— Rhythm 108 Admin
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