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.
The last flapjack recipe I posted was more sweet, crisp and crumbly, you can find that recipe here. I decided to experiment with the recipe and I have made the most perfect (really you could definitely sell it in a cafe) flapjack recipe, and added some chocolate on top. It’s both chewy and crunchy at the same time, finding the right balance between the two is usually impossible. In the words of Sam “it’s a very good flapjack” 😉
Makes about 16 slices
250g porridge oats
125g vegan margarine
100g light soft brown sugar
3 tbsps golden syrup
125g vegan chocolate
- Preheat the oven to 180c
- Pour the oats into a large bowl
- In a small saucepan, melt the butter, sugar and the golden syrup and mix well
- Pour the melted mixture over the oats and mix well
- Put the mixture into a lined or greased baking tin and press down until smooth
- Bake in the oven for 15-20 minutes depending on the size of your tin (or until golden brown)
- Once the flapjack has been baked, take it out of the oven and leave it to cool for 10 minutes (do not take out of the tin yet)
- Melt the chocolate, then pour the chocolate on top of the flapjack
- Leave to cool on the side or in the fridge until the chocolate solidifies
- Take the flapjack out of the tin and cut into small slices
- Eat and enjoy!
225g/8oz vegan digestive biscuits
115g/4oz vegan margarine
1 tbsp golden syrup
1 1/2 tbsp cocoa powder
125g/4 1/2 oz melted vegan chocolate
Vegan marshmallows (Optional as they’re difficult to track down)
- In a plastic bag or a medium sized bowl, break up the digestive biscuits
- Melt the margarine, golden syrup and cocoa powder in a saucepan
- In a medium sized bowl add the biscuits (if they’re not already in one) and then the ingredients from the saucepan, mix well.
- (Optional) add the marshmallows and mix well
- Put the mix from the bowl into a baking tin and press down well
- Melt the chocolate in a pan, when it has melted, pour it over the other ingredients evenly
- Place the tin in the fridge for 15 minutes (or until cool)
- Slice into bars, then eat and enjoy!
A really popular treat in Denmark, which you can find in every bakery. It’s very simple and yummy. It tastes like shortbread with raspberry jam and icing. This recipe was kindly supplied by my wonderful Danish friend who tells me that I should make the dough thinner next time (although she did very much approve when she tried a slice).
Makes approximately 14 slices
600g plain flour
400g vegan margarine
180g icing sugar
½ tsp vanilla essence
400g raspberry jam (I used Bonne Maman which is delicious)
150g icing sugar to glaze
sprinkles (hundreds and thousands)
- Mix the flour, icing sugar, vanilla essence and margarine thoroughly with your hands until soft.
- Put it in the refrigerator and wait 30 minutes to 1 hour.
- Split the dough into two and roll out (to maybe ½ cm) onto two large pieces of baking paper.
- Prick with a fork the rolled out dough with a fork.
- Bake at 190 degrees (for about 5-10 minutes) until golden around the edges (only around the edges, don’t bake for too long). Let them cool.
- Spread raspberry jam on one slice (make sure you put plenty on) and put the other gently on top.
- Make some fairly thick icing and spread it on top, then add the sprinkles/hundreds and thousands on top (I used sugar stars as I did not have sprinkles)
- Cut it into smaller slices (rectangle shape)
- Eat and enjoy!
Yesterday I wanted to make a lemon drizzle cake, but I couldn’t find my soya milk (I’m sure I had some….) so I couldn’t do it. It was incredibly sad as that is by far my favourite cake, so instead I decided to experiment with making some sort of lemony dessert. I’m not sure what exactly these are, they are sort of half biscuits, half cake, but really good. Don’t eat them without the icing unless you add extra sugar to the mix (maybe 50g) because they’ll just taste like lemon bread and it’s not great. The icing makes them amazing and the texture of them is brilliant. Maybe I’ll call them biscuit buns, anybody got any good ideas on what to name them? Anyway, this is definitely one of my favourite recipes on this site, so do give them a go! Makes about 9 biscuit-cakes.
For the cake/biscuit
250g/9oz vegan margarine
300g/11oz plain flour (and extra for rolling)
1 lemon, zest and juice (organic preferably as you’ll be using the zest)
1 tsp baking powder
For the icing
150g/5oz g icing sugar
1 lemon, juice and zest (organic preferably as you’ll be using the zest
- Preheat oven to 180c
- Grease/line two baking trays
- Beat together margarine and sugar until they are light and fluffy
- Grate the lemon zest
- Add the lemon juice and zest and mix together
- Sift in the flour and baking powder, mix well
- Put plenty of flour on a surface, take the dough and kneed it on a surface for 2 minutes until it is less sticky
- Take a handful of dough, roll into a ball, flatten into a round cookie shape and place on the baking tray, repeat.
- Bake for 25-30 minutes
- Place them on a wire rack to cool
- Take the other lemon and grate the lemon zest (optional mostly because it just looks nice) and set aside
- Make the icing: put the icing sugar in a bowl and add enough of the lemon juice to make a very thick icing
- When the biscuits are cool, spread icing on biscuits evenly (make sure there is quite a thick coating of icing on the biscuits because the biscuits themselves are not very sweet)
- Sprinkle the lemon zest on top of the icing (optional)
- Eat and enjoy!
You will need a blender for this recipe.
I love milkshakes. I miss milkshakes. I thought I would have to give them up. I don’t, thanks to the lovely people at Swedish Glace who make awesome vegan vanilla ice cream. Unfortunately, I am not currently getting paid to praise their product (although I’m willing to whore out this blog for some free ice cream people), but this ice cream truly is a great replacement product, almost certainly better than it non-vegan counterparts. Just don’t try their raspberry flavored one, it’s not good, it’s not good at all (tastes like medicine, and not like the good calpol stuff). Anyway, the point is I have a recipe for vegan banana milkshakes! Exciting, isn’t it?
1 large/ripe banana
100ml rice milk (or other non-dairy milk, I have tried it with soya milk, it’s not quite as good)
2 (heaped) tbsp vegan vanilla ice cream (I used Swedish Glace Vanilla ice cream)
Cocoa powder for sprinkling on top (if you feel like it)
- Peel and chop the banana and put it in the blender, blend it until pulverized
- Add the soya milk and blend until mixed together well
- Then add the ice cream, blend until it is liquid
- Pour into a cup, if you want it extra cool, put it in the fridge for 5 minutes, otherwise, sprinkle with cocoa and serve
If you would like a chocolate/banana milkshake, add extra cocoa powder to the mix at the same time as the soya milk (1 heaped tbsp)
Today I’ve made a mixed berry crumble, you can choose any berries that you like. I chose raspberries, blackberries and blackcurrants just because I happened to have those. This is pretty easy to make and is delicious.
For the crumble topping
225g/8oz plain flour
110g/4oz vegan margarine
75g/3oz light brown soft sugar
For the filling
500g/1lb2oz mixed berries (raspberries on their own can be very nice too)
1tsp light brown soft sugar
(2 tsp golden syrup, if you are using frozen rather than fresh berries, as it might be a bit sour otherwise)
For the topping
- Pre-heat the oven to 180c/350f/gas mark
- Sift the flour into a medium size bowl, add the butter and rub it into the flour with your fingers until it looks crumbly (if you have a food processor, you can do this in that)
- Add the sugar and mix well
- Arrange the berries in the dish and sprinkle over the teaspoon of sugar (and the golden syrup if using), then the crumble mixture, and spread it out over the fruit with a fork.
- Put the crumble in the oven and bake for 40 minutes (until the top is golden), then enjoy!
To see more pictures of this yummy dessert, go to my tumblr or flickr
This easy to make flapjack is super sweet, it is more biscuity rather than cakey as it’s quite crunchy, so it’s perfect for taking with you to work/school/uni as part of a packed lunch. Chocolate chips/melted chocolate on top goes perfectly with this (especially dark chocolate, as it’s a nice contrast to the sweet flapjack). I’ll probably be posting more flapjack recipes soon (one that is a little more gooey/chewy), just give me a little time to experiment!
- 175g/6oz vegan margarine
- 175g/6oz soft brown sugar
- 1/2 tablespoon(s) golden syrup
- 250g/9oz porridge oats
- Preheat oven to 150C. Lightly grease a 20cm baking tin.
- In a large pan, melt together the margarine, sugar & syrup, while stirring. When melted, remove from the heat and stir in the porridge oats.
- Pour into tin and smooth the surface with a spoon. Bake for 35-40 mins or until the edges are brown and the surface has turned golden.
- Place the tin on a wire rack. Cut into squares after 10 minutes, but leave to cool completely before removing from the tin.