Vegan, vegetarian, gluten-free, nut-free and egg-free
- Preparation Time 25 Minutes
- Cooking Time
- Makes 16 Pieces
One of my favourite chocolate bars has always been Twix, but for me, there was always a way to eat it. I like to peel the top from the biscuit and eat it separately( I know, mad).
Once I discovered millionaires shortbread in my late 20’s, they became my go-to treat. Fast forwards 20 years when I could no longer have this gorgeous treat. This was due to not being able to eat wheat and gluten when I became coeliac. I could have cried copious tears into my coffee cup.
In the last 4 years and after becoming vegan, I started to experiment with gluten-free and vegan baking and made a shortbread but used dates for the caramel. It was ok but not my cup of tea. Then to my absolute delight Carnation bought about a vegan version of their condensed milk. I was beyond happy, and this recipe was born.
These are so good and everything you want from a millionaires shortbread.
- Crumbly bottom
the list could go on.
I have tried this with a different vegan condensed milk and the results were not the same. Not sure whether it was me or the product.
You will need to make sure you have to hand,
Vegan condensed milk
There are only a couple of brands to choose from, or you could be brave and make your own. My personal favourite has to be Carnations. This is available in Morrisons.
There is a recipe on a fabulous site called http://www.lovingitvegan.com
I prefer milk chocolate on mine or white but never dark for me with this recipe. Choose your favourite chocolate for you, I have to make sure mine does not contain wheat or cereals.
Some good ones are as follows
Organic Vegan Milk Chocolate Couverture Drops 1KG
- Organic vegan milk chocolate drops 1KG for around £10, they also do white drops the same weight and price
- D&D vegan chocolate chips 1KG £8.99
Or you could use your favourite vegan bar.
You could also opt for a milk chocolate top with white chocolate swirls.
To do this you would need 50g of vegan white chocolate. At level 7, Melt both the different chocolates in separate bowls. Pour the milk chocolate over the caramel, spreading it to all sides. Drizzle over the white chocolate and using a skewer or cocktail stick drag in through it making a pattern.
Sometimes I like to sprinkle a different food item over the top such as crushed almonds or pistachios, freeze-dried raspberries or crushed honeycomb.
For me, there is no compromise with this. I use vegan Flora butter block, unsalted, Vitalight used to be my choice for cooking until flora released theirs. It does give a buttery richness and flavour to vegan baking.
Making the caramel
Take your time with this and do not step away to
- Answer the phone/doorbell
- Go to the toilet
- sort out the children
Keep your eye on the prize with this, or face a very dodgy caramel.
- 200 g dairy-free block butter (Vegan flora)
- 100 g of granulated sugar
- 300 g of gluten-free plain flour
- 1\4 tsp of xanthan gum
- 2 tins of 370g vegan condensed milk ( I used vegan Carnation)
- 100 g light brown sugar
- 100g dairy-free vegan butter
250 g of vegan milk chocolate. I used Real Source milk chocolate drops.
- Preheat your oven to 180/160 fan and line a 9 inch square baking pan or slightly bigger with non-stick parchment paper, making sure you leave some excess up the sides, this makes it easier to lift out.
- Cream together the butter and sugar using an electric whisk or by hand until it is light and fluffy.
- Once that is thoroughly combined and then sieve the flour, xanthan gum and salt into the mixture. Using your hands mix the dough into a soft ball and place it into the prepared tin. Using your fingers press into the tin until it covers the whole base, making sure you push it into the corners.
4. Place into the oven and bake for around 20 minutes until golden, place to one side to cool, but leave in the tin.
5. In a large heavy-based saucepan add the vegan butter, condensed milk and sugar.
6. Place on a low-medium heat until the butter is melted and the sugar dissolved. Now turn up the heat to medium/high and bring the mixture to a rolling boil, letting it boil for 8 minutes or until it becomes thick and glossy. You need to stir in continuously at this stage. Stir using a wooden spoon or spatula, making sure it does not burn or stick to the bottom.
Pour the finished caramel over the shortbread and once cool, leave to set in the fridge for a couple of hours.
7. Remove from the fridge still leave it in the tin. Melt the chocolate in the microwave or over a bain-marie and pour over the caramel and return to the fridge for an hour.
8. Remove from the fridge and remove from the tin and leave it for 15 minutes to warm up a little before cutting it, then cut into equal portions with a warm knife.
- Broccoli and spinach Pesto
- Pesto and mozzarella tart
- Triple chocolate American cookies
- Double Peanut cookies
- Blueberry and lemon Muffins
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.