Easy Millionaire's Shortbread Recipe

A scrumptiously easy layered treat. With a 'buttery' shortbread base, thick golden caramel and pretty feathered chocolate topping.

Back in 2016 vegan condensed milk wasn't easy to find at all and I don't have the patience to stand over a stove with a sugar thermometer for hours, so my ridiculously easy millionaire's shortbread recipe was created! With just seven simple ingredients, a few pieces of easy kitchen equipment and a little bit of cooling time, you can have delicious vegan millionaire's shortbread ready to eat at home!

These millionaire's shortbreads have been my best selling bake for a decade and now you can easily recreate this classic at home. This recipe makes one large 7" x 11" tray which I usually slice into a dozen pieces. They are best eaten within about a week or you can freeze them for longer. Because of the chocolate topping, they need to be stored in a cool and dry place.

Makes one 7" x 11" tray - 12 small slices

Shortbread ingredients;

300g plain flour

125g white granulated or caster sugar

200g vegan butter

Caramel ingredients;

150g vegan butter

190g soft brown sugar

200g Biscoff spread

Chocolate topping ingredients;

125g dark or 'milk' chocolate

20g white chocolate

1 tsp vegetable oil/ coconut oil/ shortening - optional

You will also need; a mixing bowl, 7" x 11" baking tin, baking paper, small saucepan, spoon, two small microwavable bowls, skewer or thin knife, piping bag - optional

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How to make your shortbread;

1. Pre heat the oven to 180°c

2. Line your baking tray with baking paper, this will make it much easier to remove the finished bake from the tin

3. In your mixing bowl, add all your shortbread ingredients and crumble them together with your fingertips

4. When the butter is evenly distributed and the mixture looks like breadcrumbs, tip it into your lined baking tin and press down firmly all over using your hand or the back of a spoon

5. Bake for around 20 minutes until lightly golden. Set aside to cool

6. Move on to making your caramel layer. In a saucepan, add the butter and brown sugar and melt gently on a medium-low heat

7. Once melted, add the Biscoff spread and heat again until everything has evenly melted together

8. Pour the caramel mixture on top of the shortbread base. If your shortbread is still a little warm, don't worry you can still add the caramel layer

9. Leave until the shortbread is fully cold and the caramel is set. I like to pop the tin in the fridge to speed up the cooling process

10. Once your shortbread base and caramel layer are cool, make the chocolate topping

11. Melt the dark chocolate in the microwave in short bursts, stirring in between. I like to add a tsp of vegetable shortening or oil to the chocolate, but this is optional. This will help it to keep a glossy top and makes it easier to slice neatly

12. Melt the white chocolate in the same way. There is no need to add any oil to this as it is such a small amount

13. Pour the dark chocolate over the top of the caramel layer and use the back of a spoon to evenly spread it out

14. Add the white chocolate to a piping bag or use a small spoon to drizzle lots of thin lines of white chocolate across the dark chocolate along the short end of the tin

15. Using a skewer or thin knife, drag it gently across the white chocolate lines along the long end of the tin to feather the two types of chocolate together

16. Leave the millionaire's shortbread to fully set. I like to pop it in the fridge again until the chocolate is firm to touch

17. Use the baking paper to lift the shortbread out of the tin and now slice up your millionaire's

18. Now it is ready to eat!

Tips & Tricks!

• I used Vitalite vegan butter, Biscoff smooth spread and Moo Free dark chocolate in my recipe

• This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do

• These are my mixing bowls - https://amzn.to/489iB6s

• You can use supermarket own brand Speculoos spread or Biscoff crunchy spread instead and it should still work the same

• Make sure to feather the white chocolate lines pretty quickly after you have piped them before the chocolate has had time to fully set

• Make sure that the caramel is cold and set before adding the chocolate topping, if not everything will just melt together