Millionaires shortbread, or chocolate covered caramel shortbread – is it a thing all round the world? Here in the U.K. you seem to get it everywhere, its so often the luxury baked item by the till in sandwich shops, right next to the brownies and flapjacks. It’s very popular, and rightly so, anything as naughty as caramel and chocolate topped shortbread must be rather tempting.
I’ve made homemade versions before but the caramel tended to get a little too chewy, it really needs to be set but gooey – you don’t want a toffee like texture. This recipe uses soya condensed milk which gives an extra creaminess to the caramel and perfect gooeyness – I’d actually advise to set the caramel in the freezer for an hour or so to enable a perfect slice. Be warned though, this shortbread is very rich so small squares should suffice!
(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
for the shortbread:
225g plain flour
175g dairy-free margarine
80g caster sugar
- Pour the flour and sugar into a bowl and rub in the margarine until you have formed a soft dough. Or pulse the mixture in a food processor until a dough forms.
- Press into a lined baking tray and bake at 160 degrees Centigrade for 30-40 minutes until lightly golden
Next make the caramel:
330g tin of condensed soya milk
100g dairy free margarine
100g golden syrup
- Place all the ingredients into a saucepan and bring to a boil. Turn down to a simmer and cook until turned lightly golden and thickened.
- Pour over the shortbread base and place in the fridge to set
- Once cool, melt 150g dark dairy-free chocolate and pour over the caramel layer. Evenly spread and leave to set.
- If possible place in the freezer to firm up the caramel and they cut into small bars.