I have wanted to re-create Millionaire’s Shortbread for some time. I’ve stumbled across many recipes and I’ve tried a few, using different techniques and different dairy alternatives but they’ve just not been quite right. Until now, finally I’ve cracked it, so here I am sharing my recipe with you all. It’s a rich Vegan experience but don’t worry, you don’t have to be a Vegan millionaire to try this recipe, it just makes you feel like one!
- 50 g Vegan margarine (I used Vitalite Dairy Free)
- 25 g unrefined golden caster sugar
- 50 g plain flour
- 50 g cornflour
- 150 g unrefined golden caster sugar
- 65 ml soya single cream (I used Alpro)
- 30 g Vegan margarine (I used Vitalite Dairy Free)
- 100 g Vegan dark chocolate (I used Kinnerton Luxury Dark Chocolate)
- Start by lining a 20cm sq. x2.5cm H tin with baking parchment.
- For the Shortbread base, beat the margarine and sugar until light and fluffy, (I used my food processor for this.)
- Sieve the flours together in a separate bowl.
- Add sieved flours to the wet mix in batches beating between each addition. Until you have combined all ingredients. (I like to use my food processor because it results in a lovely breadcrumb-like texture, perfect for shortbread.)
- Chill shortbread in a fridge for at least 30 minutes. Meanwhile preheat oven at 200oC
- Once chilled, bake the shortbread in the middle of the preheated oven for 12 minutes, it will still look quite pale. Allow shortbread to cool for 15 minutes in the tin, before starting the caramel.
- To make the caramel layer, add sugar and cream to a large heavy-based saucepan and put on a medium hob at a low heat until the sugar has dissolved, stirring constantly with a wooden spoon to prevent your pan from burning. Once the sugar has dissolved add the margarine and turn the heat up, keep stirring until the mixture begins to boil, you will notice the colour and consistency begin to change, it should become sticky and golden. To test if it’s at the caramel stage drop some into a glass of cold water, if it forms a soft ball between your thumb and finger it is done, go to step 8. However, If the mixture doesn’t stick together- put it back on the hob and heat for longer. Or, if it has formed into toffee, don’t panic add a little more soya cream and return to the hob.
- Take off the hob and pour onto cooled shortbread, tilt pan for even coverage then leave to set in fridge for 30 minutes.
- While the caramel is setting, melt the Vegan chocolate in a glass bowl over a pan of boiling water. Once melted pour over caramel layer and tilt for even coverage, leave to harden in fridge for 30 minutes, then cut into 9 squares.
For this recipe I used Kinnerton Luxury Dark Chocolate, which is very rich, you could try a rice milk chocolate for a creamier taste, my favourite is Moo Free Organic Rice Milk Chocolate available in Waitrose and online
This recipe takes about 2 hours 15 minutes from start to finish and makes 9 shortbread squares.
I’m so pleased to have finally perfected this treat, so I can share it with you all. Happy baking, enjoy.