Lucy's Friendly Foods

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


16 Responses

  1. Guess what I’m going to be trying this weekend? 🙂

    BTW – the recipe says “melt together the guards, syrup and cream” – assume it should read “butter, syrup and cream”?


      1. HI Lucy! I have a batch of these sitting in my fridge, cooling as we speak. Minus a corner of course because I simply couldn’t wait to try it. It’s amazing! And you would never know it’s vegan. I used coconut cream in the caramel which added a yummy coconut tinge. Thanks for the wonderful recipe!

  2. Lucy these look amazing!
    Spread is in the directions twice for the caramel; ‘In a saucepan, melt together the spread, syrup and cream
    – Stir in the spread, then bring to a bubbling simmer’…I assume one of them should be sugar?? 😀

  3. Yes – we call them caramel slices here. Base is coconut/flour/butter, then condensed milk, syrup and brown sugar, then melted chocolate. not healthy! Yours look the same – and because they’re healthier you can have more than one!!

  4. Hi ya your recipe looks great i really want to try it! But cant get a cream we can have as gluten dairy soya and coconut free! Is there anything else i can use? Mny thanks x

  5. I only have an 8 inch square pan, would I be able to use that and if so will it change the cooking time? Can i also use milk chocolate instead of dark chocolate please?

    1. Sorry, Natalie – I missed this message! You’d probably want to use less mixture or bake for slightly longer. Milk chocolate would be more than fine! x

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