Millionaires’ shortbread seems to be a staple coffee shop sweet treat, and it’s certainly a tempting one with its crumbly shortbread base, gooey caramel and dark chocolate. I understand its roots are Australian and it’s been around since the 1970s at least. I thought it was about time to make a dairy free version. These caramel squares worked superbly well using oat cream and dairy-free spread rather than the usual dairy ingredients.
This is a good traybake shortbread to have in your repertoire as it’s good for sharing, easily cut into squares for packed lunches or picnics and keeps well.
Millionaires’ Shortbread (dairy-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 12 bars
- 225g plain flour
- 75g caster sugar
- 150g dairy-free spread
- 1 tsp vanilla extract
- 1/2 cup caster sugar
- 1/2 cup oat cream (or soya cream)
- 2 tbsps Demerera sugar
- 1/3 cup golden syrup
- 2 tbsps dairy-free spread
- 100g dairy-free dark chocolate
– Preheat the oven to 180 degrees centigrade/gas mark 4
– Line a 9 inch square baking dish with parchment
– Stir the sugar into the flour
– Rub in the spread and vanilla until the dough comes together into a crumbly mass
– Press the dough into the baking dish
– Bake for about 20 minutes until the shortbread starts to turn golden at the edges.
– Meanwhile, make the caramel
– In a saucepan, melt together the sugars, syrup and cream
– Stir in the spread, then bring to a bubbling simmer
– Simmer until the caramel is almost hard ball stage (drop a drizzle into a bowl of cold water and if the caramel forms a squishy ball when pressed together its ready)
– Pour over the shortbread and leave to cool
– Once set, melt the chocolate I a microwave or over a Bain Marie. Spread over the cooled caramel layer and leave to set. If desired sprinkle the chocolate with flakes of fleur de sel for a salted caramel effect.
– Cut into small bars