A buttery shortbread base with a gooey caramel middle and topped with dark and white chocolate.
This delicious three layer bake is bound to impress, especially because you can boast about how you made the caramel from scratch.
Millionaire's shortbread is always a crowd favourite, with its layers of delicious buttery shortbread base, creamy caramel and rich dark and white chocolate.
When it comes to Millionaire's shortbread, I have to make my own caramel from scratch. There are no tins of condensed milk in sight.
I always feel such a sense of achievement when I finish a batch of Millionaire's Shortbread and it has all come together perfectly.
For this recipe I'd recommend using a 9inch square tin, this allows you to get nice thick layers, which means each square has a good bite to it.
Things You'll Need to Bake Vegan Millionaire's Shortbread
9inch square baking tin, lined with baking paper
A stand mixer with paddle attachment or an electric whisk.
A large saucepan
A flat bottomed spatula/wooden spoon
A sugar thermometer
Baking Tips
If you don't have a stand mixer or electric whisk you can make the shortbread by hand. Cut the butter into small cubes and add all the ingredients to a bowl, use your fingers to rub the butter into the dry ingredients and eventually it will come together into a dough.
Make sure the sugar has fully dissolved before boiling the caramel, otherwise it will be grainy.
Use a sugar thermometer when making your caramel and boil it until it gets to the soft ball stage (115°C)
After you've got your caramel to the soft ball stage, remove from the heat and stir for 15-20 minutes until its a nice thick consistency.
Ensure the caramel has set before putting the chocolate on top.
Recipe
Prep Time | Baking Time | Makes |
1 hour 30 minutes | 25 minutes for shortbread | 16 squares |
170°C | |
Ingredients
For the Shortbread
180g plant block butter
70g caster sugar
240g plain flour
For the Caramel
180g plant block butter
200g golden syrup
100g caster sugar
180g brown sugar
150ml plant milk
For the Chocolate
150g vegan dark chocolate
50g vegan white chocolate
Method
1. Preheat the oven and line your baking tray with baking paper.
2. Add the butter and sugar into the bowl of your stand mixer and beat until creamy. Add in the flour and mix until a smooth dough has formed.
3. Press the mixture evenly into the baking tray and bake for 20-25 minutes until golden. Once baked, leave aside to cool.
4. Add all of the caramel ingredients into the saucepan. Warm over a low heat until the butter has melted and the sugar has dissolved, stirring occasionally.
5. Once the sugar has dissolved, stop stirring the mixture and turn up the heat, letting it come to a boil, until the mixture reaches the soft ball stage (115°C/240°F). Remove from the heat.
6. Stir the mixture continuously for about 15 minutes, until it thickens.
7. Pour the caramel over you biscuit base and leave to set for about 50 minutes. You can put it in the fridge to set faster.
8. When the caramel has set, it will be firm to touch. Melt the dark and white chocolate separately and pour the dark chocolate over the caramel so it is evenly covered. Drizzle over the white chocolate and then use a knife to swirl it around into the dark chocolate.
9. Leave to set for about 30 minutes and then using a sharp knife cut into 16 squares.
10. Enjoy.
