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Vegan Millionaires Shortbread

about 12 pieces
Intermediate
200 minutes
Delight in the decadent flavours of our Vegan Millionaire's Shortbread! This delicious treat is perfect to serve with a cup of tea or coffee.
This treat is perfect harmony of a vanilla shortbread and a luscious caramel layer, all covered by rich chocolate topping.
Recipe Ingredients
How to Prepare
Tips
Your millionaire shortbread is best stored in the fridge to keep the caramel firm.
Tips
Why not add some chopped nuts to the shortbread biscuit base for an extra crunch and nutty flavour! 
Tips
Your millionaire shortbread should keep for up to 5 days stored in an airtight container. 
Tips
Loved this dessert? Check our Terrific Traybakes and Vegan Recipes. From Vegan Brownies to Gluten Free Brownies recipes.
Tips
Follow our useful guide to learn everything about How to melt chocolate.
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Recipe Ingredients

For the Shortbread Base
225 gVegan Butter
110 gCaster Sugar
10 mlDr. Oetker Madagascan Vanilla Extract (2tsp)
300 gPlain Flour
For the Vegan Caramel
125 gVegan Butter
300 gVegan Condensed Milk
75 gLight Brown Sugar
25 gGolden Syrup (1tbsp)
5 mlDr. Oetker Madagascan Vanilla Extract (1tsp)
2 gSalt (1/2tsp)
To Decorate
300 gDr. Oetker Dark Chocolate

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Picture - Dr. Oetker Madagascan Vanilla Extract (2tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1tsp)
1

For the Base

First things first let’s make the shortbread base; preheat your oven to 180°C/160°C/Gas Mark 4 and grease and line an 8” square baking tin.

2

Cream together the vegan butter, sugar and Vanilla Extract until smooth. Sieve over the flour and mix in to form a dough. 

3

Tip your biscuit dough into your prepared tin and press down to create an even layer. Prick with a fork and pop into the oven to bake for 30-35 minutes until golden. Leave to cool in the tin.

4

Whilst your biscuit base is cooling make the caramel; pop all the ingredients into a large saucepan over a low heat and stir until it’s all melted together. Turn the heat up to medium and whilst stirring allow to boil for about 15 minutes until the caramel reaches 116°C. 

5

Pour over your biscuit base and pop into the fridge to cool and set.

6

Once your caramel has set, melt the chocolate in the microwave in 20 second bursts stirring between each burst. Pout over your caramel and tip the tin the let the chocolate evenly cover the caramel. 

7

Pop in the fridge to set, when the chocolate is nearly set score lines in it to mark out the slices – this helps prevent the chocolate from cracking when you slice it, then pop back in the fridge to completely set until you are ready to serve. 

Tips

  • Your millionaire shortbread is best stored in the fridge to keep the caramel firm.
  • Why not add some chopped nuts to the shortbread biscuit base for an extra crunch and nutty flavour! 
  • Your millionaire shortbread should keep for up to 5 days stored in an airtight container. 
  • Loved this dessert? Check our Terrific Traybakes and Vegan Recipes. From Vegan Brownies to Gluten Free Brownies recipes.
  • Follow our useful guide to learn everything about How to melt chocolate.