Vegan Millionaire’s Shortbread

An irresistibly delicious layer of caramel on top of a buttery shortbread base finished with chocolate. This vegan treat is guaranteed to impress!

Ingredients

Shortbread:

  • 250 g of flour
  • 170 g of vegan butter (room temperature)
  • 75 g of icing sugar
  • pinch of salt

Caramel:

  • 120g vegan butter
  • 200g caster sugar
  • 120g soy cream
  • 60ml water
  • 100g golden syrup
  • 1 tsp vanilla paste/extract
  • pinch of salt

Chocolate topping:

  • 200g chocolate

Equipment:

  • 18x26cm baking tray
  • sugar thermometer

 

Method

Shortbread:

  1. Pre-heat the oven to 180C.
  2. Line an 18x26cm tray (or similar) with parchment paper.
  3. Cream the vegan butter in a stand mixer for 5-10 minutes until pale and fluffy.
  4. Add in the icing sugar one spoon at a time and continue to cream the mixture. Sieve in the flour and the salt.
  5. Briefly beat this mixture together until it resembles wet sand and then place into the lined baking tray.
  6. Poke a few holes in it with a fork and chill for 10 minutes.
  7. Bake at 180C for 20-25 minutes until it starts to brown on the edges.
  8. Set aside to chill.

Caramel:

  1. Microwave the butter with the cream for 30 seconds until they are combined.
  2. Mix together the caster sugar, water and golden syrup in a pan on low-medium heat. Leave the mixture alone and heat for 10-15minutes until you reach 160C/320F.
  3. As soon as you reach 160C/320F, pour in a quarter of the cream mixture into the hot caramel. Keep stirring while it violently bubbles up.
  4. Continue to add in the rest of the mixture a quarter at time until it’s fully incorporated. This will reduce to the temperature of the caramel to below 100C/212F.
  5. Keep stirring the caramel whilst you bring the temperature back up to 118C/245F.  As soon as you reach this temperature, take it off the heat and add in the vanilla paste and salt.
  6. To test if the caramel is successful, spoon a small amount of caramel onto a plate and place in the fridge/freezer to chill for 3 minutes. If the caramel has reached “hard ball” stage then it should set firm. If it has failed then place the caramel back on the heat and repeat the end process.
  7. Pour the caramel onto the shortbread base and refrigerate for at least 2 hours.

Chocolate:

  1. Melt 200g chocolate using a bain marie or placing it in the microwave for 30 second bursts.
  2. Pour the melted chocolate over the caramel and shortbread. Chill for 30 minutes then serve!

(Serves 12)

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Guest Blogger Tom – Project Vegan Baking

Tom is the creator behind Project Vegan Baking. He is a scientist turned baker with the goal of reinventing all classic desserts into tasty, cruelty-free and plant-based versions. After discovering vegan macarons back in 2016, he set off on a mission to prove that any dessert can and should be made vegan and that no challenge is too great when we are helping shift the world away from animal products and towards a plant-based future. See all recipes by Tom

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