There are so many elements to millionaire's shortbread to get right - and getting them right following dietary requirements can seem daunting. But I was surprised when it all came together quite seamlessly, creating an indulgent treat.
I personally used a coconut condensed milk for this recipe - although you could easily use any other vegan condensed milk on the market. The below recipe makes 12 bars, using a 10 inch x 6 inch pan. Lining the pan for this recipe is not optional.
Ingredients
Shortbread Biscuit Base
200gr dairy free butter (such a Vitalite)
1tsp vanilla paste
100gr white sugar
300gr plain flour
Caramel Layer
90gr dairy free butter
90gr white sugar
2tbsp Golden syrup
210gr coconut condensed milk (I used Biona Organic)
Pinch of salt
Chocolate layer
150gr dairy free and vegan milk chocolate
50gr dairy free and vegan white chocolate (optional)
Method
1. Making the biscuit base. Preheat your oven to 160 degrees celsius. In a large bowl, whisk together the vegan butter and sugar until light and fluffy. Add in the vanilla and whisk until well combined. Add in the flour in three parts, a 100gr at a time, whisking until the 2nd addition, and going in and kneading with your hands for the third. Knead until a smooth ball forms and is well combined. Do not over knead, however, as you want to keep the butter as cold as possible.
2. Line your pan with baking paper, making sure all the sides are covered. Start adding the dough to the pan, pressing down. I did this in parts, patching up as I went along, and then used a slightly smaller pan to smoothen it out. If you can get the dough nice and smooth, that'll get you the really lovely clean layers when you cut into the shortbread, but I wouldn't obsess about it either.
3. Poke holes into the biscuit using a fork, and bake for 30-40 minutes, or until slightly golden. Allow to cool.
4. Making the caramel. In a medium saucepan add the vegan butter and sugar, placing over a medium heat. Allow the butter the melt and the sugar to dissolve entirely.
5. Once the sugar has dissolved, add the golden syrup, condensed milk, and a pinch of salt. Stir constantly and do not leave out of your sight. Turn the heat up to medium-high. The caramel will start turning a golden colour, and should more or less coat the back of a spoon in terms of texture. It should not be super thick at this stage - it will go on to set in the fridge.
6. Pour the caramel over the biscuit. Cover with cling film and set aside for the caramel to firm up.
7. Finishing touches. Once the caramel has set, melt the milk chocolate and white chocolate separately. Pour the melted milk chocolate over the caramel, and then start pouring the white chocolate on haphazardly. Using the end of a handle of a spoon, run the milk chocolate and white chocolate together to create a marble effect. Allow to set outside of the fridge at first, so that the chocolate doesn't get a grey tinge. Once mostly set, however, you can store in the fridge. Before eating, allow to come to room temperature.
Recreating this recipe? Tag me on instagram @juliawgr!
Comments