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millionaires shortbread
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Millionaire's Shortbread

Sweet, crumbly, gooey, sticky and chocolatey bites of three layers.

Course: Biscuits, cake, Dessert, Snack
Keyword: biscuits, easy snacks, millionaires shortbread, shortbread, vegan caramel
Created by:: Laurena @LifeDietHealth
Gather
  • Shortbread
  • 175 g plain flour
  • 50 g icing sugar
  • 130 g cold butter (I used Flora buttery)
  • Caramel
  • 3 tablespoons cornflour
  • 75 ml milk (I used unsweetened oat)
  • 110 g butter (I used Flora buttery)
  • 75 g granulated sugar
  • 50 g soft brown sugar
  • 1 x 370g tin condensed milk (vegan)
  • pinch of salt
  • Chocolate
  • 100-200 g dark or milk chocolate (vegan)
  • *1-2 tablespoons flaked or grated chocolate to decorate optional
Prepare

  1. Line a square brownie tin with greaseproof paper, cutting it to fit around the corners. Pre-heat the oven to Gas Mark 4 (350f / 180c).

  2. Shortbread Layer.

    Sieve the flour and icing sugar into a bowl and add the butter. Rub in until it first resembles breadcrumbs, then comes together as a ball. Try to be as minimal as possible and keep the mixture cool. Press the dough into the tin until it is covering the whole base in an 'even-as-possible' layer. Depending on the consistency of your base (it will depend on your butter), either prick the base with a fork numerous times OR just start baking as it is and prick after 10 minutes. Bake the base for 20-25 minutes. Remove from the oven and allow to cool.

  3. Caramel Layer.

    Please wait until the shortbread has cooled for at least 10 minutes before starting this stage. Grab yourself a small bowl and put about 2cm of cold water in it. Put the cornflour in a small mug and add the milk. Mix until you have a smooth paste. Place both near your cooker. In a large pan place the butter, sugars and the condensed milk. Heat stirring regularly until they have all melted. Add your cornflour mix to the pan with the salt. Turn the heat up high and stir constantly until boiling. Keep stirring. Keep boiling for 2-3 minutes. Using the spoon, drop a small amount in your bowl of water. Try and pick this ball up with your fingers. If you can squish it together to make a soft ball, it's ready. Repeat stirring and boiling and testing until it is ready. Turn the heat off and get your tin (with your cooled shortbread base in). Pour your caramel onto the shortbread, tilting the tin if necessary to level it out. Leave to cool.

  4. Chocolate Layer.

    Melt your chocolate in your usual manner (bain marie method or microwave in bursts). Stir to ensure it is completely smooth. Pour over your cooled caramel. Gently tilt or tap the tin to level the chocolate out. Allow the chocolate to cool for 10-15 minutes, then sprinkle over your grated or flaked chocolate if using.

  5. Allow to cool fully before removing from the tin. Carefully remove the paper. Using a sharp warm clean knife, cut the edges off if needed to make it smooth, then cut into squares. Clean the knife between each cut for a smoother finish.

  6. Enjoy!