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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Vegan Millionaire's Shortbread by Juliet Sear

There are so many vegan millionaire's shortbread recipes out there that just don't work. This recipe is the best version. It took 4 attempts to make. Juliet Sear made this especially for us and her daughter, who is vegan, taste tested it for us and gave a glowing report. 

The caramel in this recipe sets really well and it cuts a treat. Don't waste your time making other versions, this is the one. 

Vegan Millionaire's Shortbread by Juliet Sear
Total Time: 40 MINS
Prep time: 20 MINS
Bake Time: 20 MINS
Serves: 16
Skill Level: MEDIUM

For the Shortbread

  • 170g Vegan Butter
  • 85g Golden Caster Sugar (We like Billington's)
  • 170g Plain Flour (We like Allinson)
  • 80g Cornflour

For the Caramel

  • 85g Vegan Butter
  • 85g Light Muscovado Sugar (We like Billington's)
  • 2x 320g cans Condensed Coconut Milk

For the Topping

  • 225g Dairy Free Plain Chocolate

 

The Method

  1. To make the shortbread, plain flour and caster sugar in a bowl. Rub in the softened butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin.

  2. Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.

  3. To make the caramel, place the butter, light muscovado sugar and two cans of condensed milk in a pan and heat gently until the sugar has dissolved.

  4. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 10-15 minutes or until the mixture has thickened slightly.

  5. Pour over the shortbread and leave to cool.

  6. For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.


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