Vegan Salted Caramel Millionaires Shortbread
Squares of vegan shortbread, with a sweet salted caramel filling, topped with smooth vegan dark chocolate
Servings 16
Calories 353kcal
Equipment
- 1 20cm square tin
Ingredients
For the shortbread
- 125 g Vegan butter alternative softened, like Stork baking block or Flora Plant
- 50 g Icing sugar
- 175 g Plain flour
For the caramel
- 125 g Vegan butter alternative like Stork baking block or Flora Plant
- 125 g Light brown soft sugar
- 370 g Carnation vegan condensed milk alternative
- 5 tbsp Vegan soya cream alternative
- 3 tbsp Cornflour
- Pinch of sea salt
For the chocolate top
- 200 g Vegan dark chocolate
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 20cm (8") square tin with greaseproof baking paper. I grease the tin first with a little vegan butter alternative to help the paper stick to it
- To make the shortbread base, put the plain flour and icing sugar into a mixing bowl and stir them together
- Add the softened vegan butter alternative in chunks, and use your fingers to rub it into the flour and sugar until a dough forms. Be careful not to over work it
- Tip the mixture into the tin and press it down until compact and even. I find it easier to do this with my fingertips, but you can also use a flat bottomed glass or measuring cup dusted with a little flour
- Bake the shortbread base for 20 minutes, then leave to cool fully
- To make the caramel, put the Carnation vegan condensed milk alternative, vegan butter alternative, salt and light brown soft sugar into a heavy bottomed non-stick saucepan
- Mix the vegan soya cream alternative and cornflour together in a small bowl to make a paste, then add it to the pan and mix in well
- Put the pan on a low heat and stir until the butter has melted
- Bring the caramel mixture to the boil and boil for 5-7 minutes, or until it reaches 116C on a sugar thermometer. Remove from the heat
- Pour the caramel over the shortbread. Leave to cool. You can put it in the fridge to speed up the cooling process
- Melt the vegan dark chocolate. I do this in the microwave. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
- Pour the vegan dark chocolate over the caramel and smooth it out using a palette knife or the back of a spoon
- Slice the millionaires shortbread into 16 squares. I find this easier to do when it is at room temperature
- Store any leftovers in an airtight container in the fridge for a week
Notes
- Make sure your vegan butter alternative is at room temperature before you start baking the shortbread.
- I used an unsalted vegan butter alternative for both the shortbread and caramel layers. This recipe will work with a salted vegan butter alternative. However, you may not need the salt for the caramel layer if you use a salted vegan butter alternative.
- You must use plain flour (also known as all purpose flour) for the shortbread, self raising flour will make the shortbread rise, which you don't want to happen.
- I used vegan dark chocolate for the topping, you could also use vegan alternatives to milk or white chocolate if you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 353kcal | Fat: 19.3g | Saturated Fat: 9.4g | Sodium: 0.28mg | Sugar: 22.8g