There are biscuits, there are millionaire biscuits, and now I give you billionaire biscuits! Rich, glamorous and glitzy with a gold-dust finish.
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You Will Need
Preheat the oven to 180°C/gas 4.
Lightly dust your work surface with flour and roll out the pastry into a square of about 30cm and around 2mm thick. Cut this into four strips, lay them on two non-stick baking trays or silicone mats and prick the surface of the pastry with a fork.
Bake in the preheated oven for about 12–14 minutes until light golden brown, then take out and allow to cool.
For the chocolate sponge, whisk together the sugar, eggs and yolks until they become creamy and turn a pale straw colour.
Break the chocolate into chunks and put into a bowl over a pan of gently simmering water, making sure the base doesn’t touch the water – you don’t want to get any heat or steam in the bowl, which would make the chocolate stiffen and become dull-looking.
Let the chocolate melt gently, stirring, then add the butter and continue to stir until this too has melted.
Take off the heat and stir into the sugar and egg mixture, until it is all incorporated. Gently fold in the flour.
Spread the mixture thinly over a non-stick baking tray or silicone mat – you need a rectangle a little more than 30cm x 15cm (as you will trim the edges to this size once it is baked).
Bake for 5–6 minutes until firm to the touch. Take out of the oven, then, with a sharp knife, trim into a neat rectangle of 30cm x 15cm, then cut in half lengthways.
To assemble, lay two of the strips of pastry on a large sheet of baking paper on your work surface and spread with half of the chocolate salted caramel.
Lay a strip of chocolate sponge on top of each. Spread with the rest of the caramel, then top with the remaining strips of pastry.
To make the ganache, heat the cream and glucose in a pan until just below the boil, pour onto the dark chocolate and whisk, or use a hand blender to emulsify. Allow to cool for 5–10 minutes then whisk in the butter.
Pour the ganache over each strip of layered pastry, caramel and sponge and leave to set. When firm, cut into squares or slices, using a very sharp knife – clean the blade as you go so that you get nice sharp edges.
Decorate with gold powder – either dust it on freely through a fine sieve, use a stencil, or place a small piece of baking paper over one area and dust the rest with gold, so that you
have a sharp line between gold and non-gold.
Alternatively, you could just decorate each biscuit with a little edible gold leaf.