This incredible vegan millionaire's shortbread is a truly rich and decadent treat! With crisp, buttery shortbread, smooth, chewy caramel and a dark chocolate topping, these indulgent bars are perfect with a cup of coffee. They are made without condensed milk and include two different options for the caramel.
Millionaire's shortbread is a rich, sweet British treat made of three distinct layers: buttery shortbread, a thick, chewy caramel filling and a chocolate topping. It may also be known as caramel shortbread or caramel squares.
It originated in Scotland in the early 1950's, with the first chocolate topped recipe being published in 1972, and is now popular around the world.
The caramel filling is traditionally made using condensed milk; vegan condensed milk can be hard to get however so I opted to not use it. Instead I have provided two different recipes for the caramel, feel free to pick whichever one suits you best!
Caramel Options:
I've included two different recipes for the caramel filling, neither uses condensed milk but they differ in a couple of ways; you will need a thermometer for both options however to ensure that the caramel sets.
Option 1:
Option one is actually really a butterscotch rather than a true caramel as it does not involve caramelising the sugar. Instead, brown sugar, golden syrup, butter and vegan double cream are boiled until it reaches 117℃ (243°F).
This is the simpler of the two options so is the better choice if you aren't confident making caramel. It does use golden syrup however which is easy to get in the UK but may be more difficult to get hold of elsewhere, so if you can't get any then you will need to make option 2.
Option 2:
Option 2 is a true caramel as it involves caramelising the sugar, so for this option you will need to use caster or granulated sugar rather than brown. The white sugar is melted and cooked to a caramel, then vegan double cream and butter are added and the mixture is again boiled to 117℃ (243°F).
This option is a little more tricky than option 1 as making caramel, while simple, can go wrong quite easily. It is slightly less sweet than option 1 and is a great choice if you are confident in making a wet caramel, or if you are unable to get hold of any golden syrup.
The vegan millionaire's shortbread in the images was made using option 1.
Ingredient Details:
Vegan whipping cream: I use Elmlea plant double cream and I recommend using that if possible, Oatly whippable is also good. I have not tested any substitutes for the cream; coconut cream or unsweetened soya milk may work but I cannot guarantee results.
Plain flour and cornstarch: Using a mixture of plain (all-purpose) flour and cornflour (cornstarch) in the shortbread layer gives it a great texture. You can swap the cornflour for an equal weight of more plain flour if you don't have any.
Vegan butter: Make sure that you use a block butter rather than the spreadable kind for the best results.
Golden syrup: For caramel option 1. There is no good substitute for this ingredient so if you can't get hold of any then I recommend making caramel option 2 instead.
Sugar: You will need caster or granulated sugar for the shortbread. If making caramel option 1 you will also need light brown soft sugar. For option 2 you will just need more caster/granulated.
Chocolate: I recommend using dark chocolate rather than milk as the caramel is already very sweet. I use 70% dark.
Coconut oil: We need to add a bit of oil to the chocolate layer so that it doesn't set overly firm, making the bars difficult to slice. I use deodorised coconut oil but you can also use vegan butter.
How To Make Vegan Millionaire's Shortbread:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
- Step 1: Start by making the shortbread. Whisk together the butter and caster sugar with an electric mixer, then whisk in the vanilla extract.
- Step 2: Add the plain flour and cornflour. Stir with a spatula until it forms a dough, it may seem like it is too much flour but it will combine eventually.
- Step 3: Press the dough into the base of a lined 23 cm / 9 in square cake tin and use your hands to pack it down as firmly and as evenly as possible.
- Step 4: Bake the shortbread for about 25 mins until it is pale golden.
- Step 5: To make the caramel, place the brown sugar, golden syrup, butter and cream in a deep pan.
- Step 6: Heat gently, stirring often, until the butter and sugar are melted then bring up to the boil and cook until it reaches 117-118℃ (243-245°F).
- Step 7: Pour the caramel over the cooled shortbread and refrigerate until set.
- Step 8: Melt the chocolate and coconut oil together. Pour over the set caramel and spread to cover, chill until set before slicing into squares.
Top Tips:
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.
Keep a close eye on the caramel as it cooks, it can take a while for it to come up to temperature but once it gets close it can go over quite quickly. It is important that you get the caramel to 117℃ (243°F) so that it sets. Below 115℃ (239°F) will result in a caramel that is too runny, and over about 120℃ (248°F) could result in it being too firm and tough.
If you are making caramel option 1, you can replace ¼ of the light brown sugar with dark brown for a deeper colour - this is what I did for the millionaire's shortbread in the photos.
To get clean slices, make sure that you chill the caramel for long enough before slicing so that it sets, at least 3 hours, you can also leave it overnight in the fridge. You should also use a hot knife so that it cuts through cleanly - pour boiling water over the blade and dry it off before slicing, repeat as needed.
FAQ's:
Store in an airtight container in the fridge for up to 1 week.
Yes, wrap well to prevent freezer burn and freeze for up to 3 months. Allow to defrost for a couple of hours before serving.
No, unfortunately you do need a candy or probe thermometer to make these otherwise you risk the caramel being too runny or too hard.
More Classic British Treats:
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Vegan Millionaire's Shortbread
Equipment
- candy or probe thermometer
- 23 cm (9 in) square cake tin
Ingredients
Shortbread:
- 190 g (¾ cup + 1 Tablespoon) vegan block butter slightly softened
- 80 g (6 ½ Tablespoons) caster or granulated sugar
- 1 teaspoon vanilla extract
- pinch salt
- 50 g (7 Tablespoons) cornflour (cornstarch)
- 225 g (1 + ¾ cups + 1 Tablespoon) plain (all-purpose) flour
Caramel Option 1:*
- 250 g (1 ¼ cups) light brown soft sugar
- 150 g (7 ½ Tablespoons) golden syrup
- 150 g (⅔ cup) vegan block butter
- 150 ml (½ cup + 2 Tablespoons) vegan double cream (I use Elmlea)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Caramel Option 2:*
- 120 ml (½ cup) vegan double cream (I use Elmlea)
- ¼ teaspoon salt
- 215 g (1 cup + 1 ½ Tablespoons) caster or granulated sugar
- 60 ml (¼ cup) water
- 120 g (½ cup) vegan block butter
- 1 teaspoon vanilla extract
Chocolate Topping:
- 200 g (7 oz) dark chocolate finely chopped
- 15 g (1 rounded Tablespoon) coconut oil
Instructions
Shortbread:
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a 23 cm / 9 inch square cake tin with baking parchment, making sure that you leave some overhanging so that you can easily lift the baked bars out of the tin.
- Start by making the shortbread. Cream together the softened vegan butter, caster sugar, vanilla extract and salt with an electric mixer until smooth.190 g (¾ cup + 1 Tablespoon) vegan block butter, 80 g (6 ½ Tablespoons) caster or granulated sugar, 1 teaspoon vanilla extract, pinch salt
- Stir in the cornflour then add the plain flour and stir with a spatula until it forms a dough, it may seem like it is too much flour but it will combine eventually.50 g (7 Tablespoons) cornflour (cornstarch), 225 g (1 + ¾ cups + 1 Tablespoon) plain (all-purpose) flour
- Tip the dough into the prepared cake tin and use your hands to pack it down as firmly and as evenly as possible.
- Bake the shortbread for 20-25 mins until it is pale golden. Set aside to cool completely in the tin.
Caramel Option 1:
- Place the light brown sugar, golden syrup, butter and cream in a deep pan over a medium heat. Stir until the butter and sugar are fully melted.250 g (1 ¼ cups) light brown soft sugar, 150 g (7 ½ Tablespoons) golden syrup, 150 g (⅔ cup) vegan block butter, 150 ml (½ cup + 2 Tablespoons) vegan double cream (I use Elmlea)
- Bring up to the boil and cook, stirring every now and again, until it reaches 117-118℃ (243-245°F) on a candy or probe thermometer. It may take a while to come up to temperature and you may need to turn up the heat but it will get there!
- Remove from the heat and stir in the vanilla and salt. Allow to cool for 3-5 minutes, stirring often, then pour the caramel over the shortbread. Refrigerate for about 3 hours, until set.1 teaspoon vanilla extract, ¼ teaspoon salt
Caramel Option 2:
- Heat the cream and salt together until steaming hot then set aside.120 ml (½ cup) vegan double cream (I use Elmlea), ¼ teaspoon salt
- Pour the sugar in an even layer into a medium sized saucepan then gently pour the water on top. Without stirring, cook the sugar over medium heat until it comes to a boil and starts to caramelise. To prevent it from crystallising, use a pastry brush dipped in cold water to brush down any sugar crystals that may form around the edge of the pan.215 g (1 cup + 1 ½ Tablespoons) caster or granulated sugar, 60 ml (¼ cup) water
- Once the sugar begins to turn golden around the sides, gently swirl the pan so that it caramelises evenly. Cook until it is a rich golden amber colour, then immediately remove from the heat and stir in the hot cream. Be careful as it will bubble up violently.
- Add the butter and stir until melted. Return the pan to the heat, bring up to the boil and cook, stirring every now and again, until it reaches 117-118℃ (243-245°F) on a candy or probe thermometer.120 g (½ cup) vegan block butter
- Remove from the heat and stir in the vanilla. Allow to cool for 3-5 minutes, stirring often, then pour the caramel over the shortbread. Refrigerate for about 3 hours, until set.1 teaspoon vanilla extract
Chocolate Topping:
- Place the chopped chocolate and the coconut oil in a heat-proof bowl. Microwave in short bursts, stirring in-between each, until melted. Alternatively melt over a double boiler.200 g (7 oz) dark chocolate, 15 g (1 rounded Tablespoon) coconut oil
- Pour the melted chocolate over the chilled caramel and tilt the pan so that it spreads in an even layer. Set the pan aside at room temperature until set.
- Lift the shortbread slab out of the tin. Pour boiling water over the blade of a large, sharp knife, dry it off and use it to cut the shortbread into 16 squares, reheating the blade as necessary.
- Place in an airtight container and store in the fridge for up to 1 week.
Notes
- *Do not make both caramel options! Pick the one that suits you best - see post above for details.
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount.
- If you are making caramel option 1, you can replace ¼ of the light brown sugar with dark brown for a deeper colour - this is what I did for the millionaire's shortbread in the photos.
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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