Vegan Salted Caramel Millionaires Shortbread
Using a sugar thermometer is the best way to know that the caramel layer is spot on.. they’re not as expensive as you might think!
These squares of crumbly shortbread topped with sweet and salted caramel with a smooth layer of dark vegan chocolate on top. Coffee break anyone?
For the shortbread:
Plain flour
Icing sugar
Vegan butter alternative (such as Stork baking block)
For the caramel:
Vegan butter alternative
Light brown soft sugar
Vegan soya cream
Cornflour
Pinch of sea salt
For the chocolate top:
Vegan dark chocolate
You will also need:
20cm square cake tin, lined with an oversize sheet of parchment (overlapping the sides to make it easy to remove from the tin once finished).
Step 1 of 8
Watch our video on how to make our vegan millionaires shortbread!
Step 2 of 8
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 3 of 8
Mix the flour and sugar in a mixing bowl with a tiny pinch of salt. Rub in the vegan spread into the flour mixture in your fingertips. Keep combining the mixture until it just comes together as a ball of dough. Do not over knead it at this stage.
Step 4 of 8
Press the dough into the base of the tin and push it out to make one even layer – try a flat-bottomed glass or measuring cup dusted with a little flour to gently press it down if you have one.
Step 5 of 8
Fork the dough all over then bake for 20 minutes until very lightly golden on top. Set aside to cool for 15 minutes.
Step 6 of 8
Meanwhile make the caramel; place the butter, brown sugar, Carnation Vegan condensed milk alternative in a non-stick, heavy based saucepan.
Put the cornflour in a small bowl and gradually add the soya cream, whisking until you have a smooth paste. Add the paste to the pan and mix well.
Turn up the heat fairly high and cook the caramel, stirring all the time until it boils rapidly – it will take about 4-5 minutes to reach the ideal temperature of 116°C – or soft ball stage on a sugar thermometer. Leave to cool for a few minutes to thicken.
We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.
If you're not sure if you've got your caramel hot enough and haven't got a sugar thermometer you can drop a little mixture into ice cold water it should form a firm non sticky ball in your fingers. However we've found that if you're in doubt give it another minute or two of boiling.
Step 7 of 8
Pour the caramel over the shortbread and spread to the sides. Cool and then set in the fridge or freezer if you are short on time.
Step 8 of 8
Finally melt the chocolate and spread over the top. Chill until set. Using a knife briefly dipped into boiling water and then dried, cut the millionaires into squares and enjoy! Keep the millionaires in the fridge, they will keep for about a week (or less in the Carnation kitchen!).
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Vegan Salted Caramel Millionaires Shortbread
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Prep: 20 mins
Cook: 20 mins
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Quite Easy
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SERVES: 16
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Ingredients
For the shortbread:
Plain flour
175gIcing sugar
50gVegan butter alternative (such as Stork baking block)
125gFor the caramel:
Vegan butter alternative
125gLight brown soft sugar
125gVegan soya cream
5tbspCornflour
3tbspPinch of sea salt
For the chocolate top:
Vegan dark chocolate
200gYou will also need:
20cm square cake tin, lined with an oversize sheet of parchment (overlapping the sides to make it easy to remove from the tin once finished).
-
Method
Step 1 of 8
https://youtu.be/kHy3khsIdMQ
Watch our video on how to make our vegan millionaires shortbread!
Step 2 of 8
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 3 of 8
Mix the flour and sugar in a mixing bowl with a tiny pinch of salt. Rub in the vegan spread into the flour mixture in your fingertips. Keep combining the mixture until it just comes together as a ball of dough. Do not over knead it at this stage.
Step 4 of 8
Press the dough into the base of the tin and push it out to make one even layer – try a flat-bottomed glass or measuring cup dusted with a little flour to gently press it down if you have one.
Step 5 of 8
Fork the dough all over then bake for 20 minutes until very lightly golden on top. Set aside to cool for 15 minutes.
Step 6 of 8
Meanwhile make the caramel; place the butter, brown sugar, Carnation Vegan condensed milk alternative in a non-stick, heavy based saucepan.
Put the cornflour in a small bowl and gradually add the soya cream, whisking until you have a smooth paste. Add the paste to the pan and mix well.
Turn up the heat fairly high and cook the caramel, stirring all the time until it boils rapidly – it will take about 4-5 minutes to reach the ideal temperature of 116°C – or soft ball stage on a sugar thermometer. Leave to cool for a few minutes to thicken.
We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.
If you're not sure if you've got your caramel hot enough and haven't got a sugar thermometer you can drop a little mixture into ice cold water it should form a firm non sticky ball in your fingers. However we've found that if you're in doubt give it another minute or two of boiling.
Step 7 of 8
Pour the caramel over the shortbread and spread to the sides. Cool and then set in the fridge or freezer if you are short on time.
Step 8 of 8
Finally melt the chocolate and spread over the top. Chill until set. Using a knife briefly dipped into boiling water and then dried, cut the millionaires into squares and enjoy! Keep the millionaires in the fridge, they will keep for about a week (or less in the Carnation kitchen!).