Thursday, 18 February 2016

Millionaires' Shortbread

What?! Shortbread? But the whole point of shortbread is butter. How can you make that vegan and tasty? And the condensed milk and caramel!?

Well, naysayers, let me tell you something....come close..SHUT UP. You can make everything vegan. 

This recipe is great the tray was empty in two days.
I adapted it straight out of a Deliha Smith cook book that looks like it is from the 80's.

  • 250g plain flour
  • 75g caster sugar
  • 175g margarine (for shortbread)
  • 100g margarine (for caramel)
  • 100g caster sugar
  • 1 x cans condensed soya milk. I used this one from The Cruelty Free Shop 

  • Whittakers 50% cocoa bar.


      1. Pre-heat the oven to 180'C. Lightly grease a tin.
      2. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the margarine until the mixture looks like breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the oven until firm and very lightly browned. Cool in the tin.

      3. To make the caramel, melt the margarine, sugar and condensed soya milk in a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
      4. For the topping, melt the chocolate in a bain marie. Pour over the cold caramel and leave to set.

        If you give this recipe a go, I'd love to know how you got on.

    Au Revoir my Lovelies

    Rachael x

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