Millionaire’s Shortbread

Servings: Makes 16


200g (7oz)
100g (3.5oz)
50g (1.75oz)
200g (7oz)

For the caramel

300g (11oz)
40ml (8tsp)
Boiling Water
75g (2.6oz)
150ml (scant 2/3 cup)
100g (3.5oz)



Preheat oven to 180°C/350°F/Gas 4. Grease and line a 20 x 30cm baking tin with baking paper.


To make the biscuit base, measure the flour, dairy-free butter, salt and sugar into a mixing bowl. Rub with your fingertips until the mixture looks like crumble. Tip into the prepared tin and lightly press down with your fingers until even. Bake on the middle shelf of the oven for 12 minutes. Remove and set aside to cool in the tin.


Meanwhile, make the caramel. Put the dates and boiling water in a food processor. Blend until smooth then add the dairy-free butter, sugar, syrup, vanilla and Biscoff spread and blend until smooth and thick. For the chocolate topping, roughly chop the chocolate and place it in the microwaveable bowl. Either melt it in the microwave in 30-second blasts or pour hot water into
the bottom of a saucepan and bring to a simmer, put the bowl on top of the pan and leave the chocolate to melt. Once melted,
mix until smooth.


To assemble, dollop the caramel over the biscuit base and gently spread it out to an even layer. Pour over an even layer of the melted chocolate. Leave to cool, then transfer to the fridge to set for 2 hours. Heat a sharp knife under the hot tap and use it to slice the shortbread into squares.


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