Vegan Millionaire’s Shortbread is so easy to make with vegan condensed milk for caramel and a simple cookie base. It’s a super rich recipe, as its name suggests!
Ingredients
For the shortbread
For the caramel
For garnish
Method
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Preheat the oven to 160°C/140°C Fan Cooking/Gas 3. Grease a 20cm square non-stick baking tin (works best with a removable base) with vegan butter.
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To make the shortbread, cream the vegan butter and sugar together in a large bowl. Sift the flour and mix well, until a crumbly texture forms. Pour the mixture into the buttered cake tin and spread it evenly with the back of a spoon. Press down firmly on the shortbread with your knuckles so that it is firmly packed in the pan. Prick the bottom of the cookie with a fork, then bake for 20 minutes or until just golden. Let cool.
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To make the caramel, melt the butter and sugar together in a large saucepan over medium-low heat until the sugar is just dissolved. Stir in the vegan condensed milk and maple syrup and bring to a boil, stirring constantly, for 5 minutes until thickened. Pour over the cooled shortbread. Refrigerate for at least 30 minutes or until set before starting to make the chocolate layer.
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To make the topping, melt the chocolate and coconut oil in a bowl set over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water), stirring occasionally. When smooth and shiny, pour over the set caramel layer and refrigerate for at least 1 hour or until ready to serve.
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Before cutting the shortbread, heat a knife in a bowl of hot water to avoid breaking the chocolate layer. Score the top first, then cut through the layers. Finish with a pinch of fleur de sel and enjoy. Refrigerate to prevent the caramel from softening.
