Millionaire’s Shortbread

Walking home from school was always fun; chatting to mates, kicking a ball about and, best of all, spending leftover lunch money at the local bakery. We were both very fond of their millionaire’s shortbread, so we decided to make our own! These beauties have everything — rich chocolate, gooey caramel and a crunchy biscuit base. Make a batch next time your mum’s coming round for a cuppa: brownie points, guaranteed.

Ingredients (Makes 16)

200g plain flour

100g dairy-free butter a pinch of salt

50g caster sugar

200g vegan chocolate (we use Montezuma 73% dark)

For the caramel:

300g stoned dates

40ml boiling water

75g plant-based butter

100g light muscovado sugar 150ml golden or maple syrup 2tsp vanilla extract/ bean paste 100g peanut butter

Method

Preheat the oven to 180C. Grease and line a 20x30cm baking tin with parchment paper.

Measure the flour, butter, salt and sugar into the mixing bowl. Rub with your fingertips until the mixture looks like crumble. Tip into the prepared tin and press down lightly with your hands until even. Place on the middle shelf of the oven, bake for 12 minutes, then remove and set aside in the tray.

Meanwhile, make the caramel by first tipping the dates into the blender with the boiling water. Blend until smooth. Add the butter, sugar, syrup, vanilla and peanut butter and blend for a few minutes until smooth and thick.

Break up the chocolate into the heatproof bowl. Microwave in 30-second bursts until melted and smooth.

Dollop the caramel over the biscuit base and gently spread it out to make an even layer. Pour over an even layer of the melted chocolate. Leave to cool and then transfer to the fridge to set for 2 hours. Heat a sharp knife under a hot tap and use it to slice the shortbread into squares.