Vegan millionaire’s shortbread

Vegan millionaire's shortbread

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


  1. Pre-heat the oven to 180’C/Gas mark 4. Lightly grease/line a 30 x 20cm tin.
  2. In a large bowl, mix the flour and caster sugar in a bowl.
  3. Rub in the margarine until the mixture resembles fine breadcrumbs.
  4. Knead the mixture together until it forms a dough, then press into the base of the already lined/greased tin.
  5. 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.
  6. 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)
  7. 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)
  8. 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.

Vegan peanut butter biscuits

Peanut butter biscuits

I’m not sure about the title of this post, I don’t think I would quite describe them as cookies (in the America way of being doughy/chewy). They have more of a texture like shortbread, and they’re incredibly floury. This makes them a little difficult to shape and roll into balls because they’re a little dry, but the results are really good so I’d recommend that you persevere with trying to get them into shape. They will be crumbly, but the effort is definitely worth it for the results!


350g/12oz vegan peanut butter (most are vegan, just check the label!)
225g/8oz packed light-brown sugar
115g/4oz vegan margarine
6 tbsp oil
300g/11oz cups all-purpose flour
2 tsp baking powder


  1. Preheat oven to 180c.
  2. In a medium bowl, mix together flour and baking powder, set aside.
  3. In a large bowl, beat peanut butter, sugar, oil and margarine until smooth.
  4. Gradually add flour mixture, and mix to combine.
  5. Take small handfuls of the dough and roll into balls. Place 2 inches apart on baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness. Alternatively try and shape them into small biscuit shapes instead if you feel that they are likely to fall apart when you try to press them down with a knife.
  6. Bake biscuits, until lightly golden for about 20 minutes.
  7. Cool biscuits on a wire rack.
  8. Eat and enjoy!