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.
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.
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.
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.
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.
Step 5
Pour over the shortbread and leave to cool.
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.
Ingredients
MetricImperial
For the Shortbread
170gVegan butter
85gBillington's Unrefined Golden Caster Sugar
170gAllinson's plain flour
80gCornflour
For the Caramel
85gVegan butter
85gBillington's light muscovado sugar
2x 320g cansCondensed coconut milk
For the Topping
225gDairy free plain chocolate
Utensils
Sauce pan
8x8in square baking tray
Greased proof paper
4 Baker Ratings
The caramel was tricky to make, but it was always going to be hard because it's vegan. I personally love a chewy caramel so I will defo make this again
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LOVED IT. The caramel was extra chewy but that's because it's a vegan version, I just chilled mine in the fridge and savoured it longer when eating. A tiny compromise for a vegan alternative I'd never ordinarily get a chance to eat.
