I’ve been seriously confused for a while about how to make vegan millionaire shortbread. How can you possibly replace that much condensed milk?! I’ve found a way, it changes the taste slightly, but not too much for it to be unrecognisable from the non-vegan version of millionaire’s shortbread. Whilst it tastes very similar, I genuinely think it tastes better, so yay, making it vegan improved it!
Makes roughly 12 slices
For the shortbread
250g plain flour
100g caster sugar
175g vegan margarine
For the caramel
100g vegan margarine
125g light brown sugar
300g vegan peanut butter
For the topping
200g vegan chocolate
- Pre-heat the oven to 180’C/Gas mark 4. Lightly grease/line a 30 x 20cm tin.
- In a large bowl, mix the flour and caster sugar in a bowl.
- Rub in the margarine until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the base of the already lined/greased tin.
- Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
- Whilst the shortbread cools, melt the margarine in a saucepan along with the sugar. When it has melted and combined, add the peanut butter and combine in the saucepan for about 5 minutes (it will thicken)
- Then spread the peanut butter mixture over the shortbread and leave to cool (approx. 1 hour, probably a little longer, as I got impatient towards the end and put it in the fridge)
- For the topping, melt the chocolate. Then pour over the cold (do not do this before it is cold!) peanut butter mix and leave to set. Cut into squares or bars.