This vegan millionaire shortbread recipe is perfect for parties and desserts. It’s another one of those tasty treats which will have any non-vegan going ‘wow! What’s in these then?’
Total time: 1-2 hours
For the shortbread:
175g plain flour
125g vegan butter or margarine, our the fridge and cut into chunks
50g brown caster sugar (or regular if you don’t have brown)
A pinch of salt
For the caramel:
50g brown sugar
50g granulated sugar
75g vegan butter
400ml soy milk
150g vegan chocolate (I used a vegan ‘milk’ chocolate, but you could just use a dark.)
1.) Preheat oven to 200c and line a 9-inch x 9-inch baking tin with parchment.
2.) Combine the flour, butter, sugar and salt. Your mix should resemble breadcrumbs.
3.) Tip your mix into the tin, spread evenly and press down firmly.
4.) Using a fork, make shallow stabs all over your shortbread. (This stops it rising at all.)
5.) Bake until golden brown, this will be around 15-20 minutes.
6.) For your topping, heat the butter, sugar and soy milk in a saucepan. Stirring constantly to stop it burning. Bring your mix to the boil and simmer until it forms a thick, golden brown caramel. This can be anywhere from 30 minutes to an hour.
7.) Pour your caramel mix over the shortbread and leave to cool completely.
8.) Melt your chocolate in a Bain-Marie (a bowl over a saucepan of hot water) and then pour over your cooked caramel and tilt your tray until evenly coated.
9.) Allow to set completely, then cut and serve! (Tip: cutting it with a hot knife will help stop the chocolate cracking!)