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40Prep Time
A little effort

Vegan Millionaire's Shortbread

Celebrity recipe

4 Reviews

  • Egg-Free Recipes
  • Dairy Free Recipes
  • Nut Free
  • Vegetarian
  • Vegan Recipes

About our vegan millionaire's shortbread

There are so many vegan millionaire's shortbread recipes out there that just don't work. This recipe took 4 attempts to make and perfect. Juliet Sear made this especially for us and her daughter, who is vegan, taste tested it for us and gave a glowing report.

The caramel in this recipe sets really well and it cuts a treat.

Looking for more delicious vegan recipes? Give our vegan chocolate cupcakes a try or our mouthwatering vegan biscoff cheesecake.

40Prep Time
A little effort


  1. Step 1:

    Preheat oven to 180ºc fan/200ºc

    To make the shortbread, plain flour, cornflour and  caster sugar in a bowl. Rub in the softened butter until the mixture resembles fine breadcrumbs.

    Knead the mixture together until it forms a dough, then press into the base of the prepared tin.

  2. Step 2:

    Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.

  3. Step 3:

    To make the caramel, place the butter, light muscovado sugar and two cans of condensed milk in a pan and heat gently until the sugar has dissolved.

  4. Step 4:

    Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 10-15 minutes or until the mixture has thickened slightly.

  5. Step 5:

    Pour over the shortbread and leave to cool.

  6. Step 6:

    For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.


  • For the Shortbread

    • 170g Vegan butter
    • 85g Billington's Unrefined Golden Caster Sugar
    • 170g Allinson's plain flour
    • 80g Cornflour
  • For the Caramel

    • 85g Vegan butter
    • 85g Billington's light muscovado sugar
    • 2x 320g cans Condensed coconut milk
  • For the Topping

    • 225g Dairy free plain chocolate


  • Sauce pan
  • 8x8in square baking tray
  • Greased proof paper

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