Vegan Millionaire's Shortbread

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Get the right balance of biscuit, caramel and chocolate then bake a batch of these millionaire’s shortbread and enjoy with your afternoon tea! ☕



170g Plain flour
85g Golden caster sugar
80g Cornflour
170g Vegan butter


640g Canned condensed coconut milk
280g Vegan butter
100g Light muscovado sugar
1/2 teaspoon Salt


150g Dark chocolate
1 tablespoon Coconut oil


Pre heat the oven to 200°C or 180°C for fan assisted ovens.


Combine the flour, sugar and cornflour in a large bowl. Add the softened butter and rub it in until the mixture comes together in large clumps and no floury bits remain. Form the dough into a ball, then press it into the base of the prepared tin to form an even layer.

Prick the shortbread dough all over with a fork, then bake it for 20 minutes, until firm and lightly golden. Set aside to cool in the tin.


Put the condensed milk, butter alternative and sugar in a large saucepan. Cook over low heat, stirring until the sugar dissolves, then bring the mixture to the boil. Reduce the heat to low, and simmer, stirring all the time, for about 15 minutes, until the caramel reaches hard ball stage (120°C on the sugar thermometer). Quickly stir in the salt and immediately pour the caramel over the shortbread and level the top. Leave to cool for 20–30 minutes, then transfer to the fridge to chill for 1–2 hours, until set.


Melt the chocolate and oil in a glass bowl set over a pan of gently simmering water. Pour the chocolate over the set caramel and shake the tin gently to level the top. Return the tin to the fridge for 30 minutes, or until the chocolate is set.

Carefully remove the millionaire’s shortbread from the tin and, using a hot, sharp knife, cut it into 16 equal squares.

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