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

Ingredients:

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

Method:

  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 Danish raspberry slice (Hindbærsnitter)

Nom nom Danish food nom

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

Ingredients:

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)

Method:

  1. Mix the flour, icing sugar, vanilla essence and margarine thoroughly with your hands until soft.
  2. Put it in the refrigerator and wait 30 minutes to 1 hour.
  3. Split the dough into two and roll out (to maybe ½ cm) onto two large pieces of baking paper.
  4. Prick with a fork the rolled out dough with a fork.
  5. 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.
  6. Spread raspberry jam on one slice (make sure you put plenty on) and put the other gently on top.
  7. 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)
  8. Cut it into smaller slices (rectangle shape)
  9. Eat and enjoy!

Vegan shortbread (or chocolate chip cookies)

Vegan shortbread

I made some shortbread today and they’re incredibly good, I didn’t think you would be able to make good ones (that are vegan), but this recipe proves that you can. If you can stop yourself from eating the fresh out the oven, they’re best when left to cool. Makes about 18 biscuits.

Ingredients:

250g/8oz vegan margarine
110g/4oz caster sugar
360g/12oz plain flour
Some icing sugar to sprinkle on top

Method:

  1. Heat the oven to 190C/375F/Gas 5.
  2. Beat the vegan margarine and the sugar together until smooth in a medium sized bowl.
  3. Stir in the flour (a little bit at a time) to get a smooth paste.
  4. Put the dough on to a work surface and gently roll out until it is 1cm/½in thick.
  5. Cut into fingers and place onto a baking tray.
  6. Poke holes into the fingers then sprinkle with icing sugar and then chill in the fridge for 20 minutes.
  7. Bake in the oven for 15-20 minutes, or until pale golden-brown.
  8. Set aside to cool on a wire rack. Eat and enjoy!

Update: 18/04/2013

I thought I’d experiment with this recipe a bit today and make some shortbread chocolate chip cookies out of it. Not sure which recipe is better, possibly slightly biased towards the cookies because I’m eating them right now, but seriously, they’re both so tasty. Makes about 13 biscuits.

Chocolate chip shortbread cookies

Ingredients:

250g/8oz vegan margarine
110g/4oz caster sugar
360g/12oz plain flour
Some icing sugar to sprinkle on top
200g vegan chocolate

Method:

  1. Heat the oven to 190C/375F/Gas 5.
  2. Beat the vegan margarine and the sugar together until smooth in a medium sized bowl.
  3. Stir in the flour (a little bit at a time) to get a smooth paste.
  4. Cut the chocolate into small chunks (each square of chocolate into 3 or 4 pieces otherwise it is too difficult to roll them out)
  5. Add the chocolate to the bowl and mix it in
  6. Take a handful of dough  and shape it into a ball (make sure you have an even number of chocolate chunks in each ball), then put the dough on to a work surface and gently roll out until it is 1cm/½in thick. Place onto a lined baking tray.
  7. Poke holes into the cookies and then sprinkle with icing sugar and then chill in the fridge for 20 minutes.
  8. Bake in the oven for 15-20 minutes, or until pale golden-brown.
  9. Set aside to cool on a wire rack. Eat and enjoy!