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.
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
Love this?
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.
