As I mentioned in my instagram post, a millionaire shortbread used to be my go-to at a cafe. However because of the pandemic and not having as many options in cafés (for us vegans), I have been missing it.
It was about time I made a vegan millionaire shortbread for myself!
Here’s how they turned out!
I got a 20cm x 20cm tin, lined it with parchment paper and made my favourite shortbread recipe.
Whilst that cooled, I made the caramel using Nature’s Charm “Sweetened Condensed Coconut Milk”.
This was my first time using anything from Nature’s Charm. It made such a delicious and gooey caramel, I was truly shocked.
As it’s made from coconuts, there is a subtle taste of it but nothing too overwhelming.
However if you’re not a fan of the coconut taste, maybe this won’t be your favourite.
Maybe try an alternative condense milk to make this recipe, like this one from Carnation.
Typically a millionaire shortbread has a dark chocolate topping to it, but I had a bar of white chocolate so decided to use it to make a pretty marble toping.
You definitely don’t need 300g of chocolate in total. 100g each of white and dark chocolate will do or 200g of dark chocolate if you’re making a classic millionaire shortbread will be plenty.
I went a bit OTT and ended up with a chunky chocolate top (not that i’m complaining).
They ended up tasting so delicious and truly indulgent!
For the Shortbread:
125g vegan butter, at room temperature
55g caster sugar
180g all-purpose flour (plain flour)
For the caramel:
125g vegan butter (I used Flora)
125g light brown soft sugar
1 tin of vegan condensed milk
5 tbsp soya cream (I used Elmlea)
Pinch of sea salt
For the chocolate top:
200g dark chocolate
100g white chocolate
- Preheat the oven to 180c. Line your 20cm x 20cm tin with parchment paper.
- Add the butter and sugar to a bowl and mix. Then add the flour and mix until it comes together and form a dough ball.
- Press the shortbread into the tin, making sure it is even. You could use a spatula to press it down.
- Use a fork to press and mark the shortbread. Place in the oven and bake for 20 minuets, or until lightly golden.
- Whilst the shortbread is cooking, make the caramel. Put all the ingredients in a non-stick pan, turn up the heat to melt the ingredients, and until it boils making sure to constantly stir. You want it to reach around 116c, and once it does, put to one side so it can cool down and thicken.
- Pour the caramel over the shortbread and spread it out making sure it’s nice and even. Let it cool for a few hours or pop it in the fridge for a shorter cool down time.
- Once the caramel has hardened enough, melt your chocolate. If you’re going for a classic millionaire shortbread, melt your chocolate and spread it on top of your caramel.
- If you’re going for a marbled look, do the same as the step above but melt some white chocolate as well. After the dark chocolate has been spread over the caramel evenly, I plopped the white chocolate on top randomly, got a cocktail stick/ skewer and swirl it until you are satisfied withe the pattern on top.
- Let it sit for a while to set, or once again, pop into the fridge for a quicker setting time. Use a sharp knife to cut and enjoy!
Definitely no more feeling like you’re missing out with this recipe!
Recipe by: Nadia Konno
Once cut, I would suggest to leave it in the fridge. The caramel goes a bit too soft when they’re left out and ends up as a gooey but delicious puddle.
If you have any advise on how to make a firmer caramel, I would love to know!