Vegan millionaire’s shortbread
Makes: 16
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. We’re very proud that we’ve managed to turn these wonderful bites into a speedy recipe. Enjoy!
You’ll need:
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200g plain flour
100g dairy-free butter
A pinch of salt
50g caster sugar
200g dark chocolate
(we use Montezuma 73% dark)
300g pitted dates
40ml boiling water
75g dairy-free butter 100g light muscovado sugar 150ml golden or maple syrup 2 tsp vanilla extract or vanilla bean paste 100g Biscoff spread
Method:
1. Preheat oven to 180C
2. Grease and line a 20 x 30cm baking tin with baking paper.
3. Make the biscuit base. Measure the flour, dairy-free butter, salt and sugar into a bowl. Rub with your fingertips until the mix looks like crumble. Tip into the tin and lightly press down with your fingers until even.
4. Bake on the middle shelf of the oven for 12 minutes. Remove and set aside to cool.
5. Meanwhile, make the caramel. Put the dates and boiling water in a food processor. Blend until smooth. Add the dairy-free butter, sugar, syrup, vanilla and Biscoff spread and blend until smooth and thick.
6. Melt the chocolate. Roughly chop the chocolate and put in a microwaveable bowl. Melt it in the microwave in 30-second blasts or pour hot water into a saucepan, bring to a simmer, put the bowl on top and leave the chocolate to melt. Once melted, mix smooth.
7. Dollop the caramel over the biscuit base and spread out to an even layer. Pour over an layer of the melted chocolate. Leave to cool, then transfer to the fridge to set for 2 hours.
8. Heat a sharp knife under the hot tap and use it to slice the shortbread into squares.