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!
Perfect with hummus, salad and pitta bread, this falafel recipe is ideal for lunch or for a light dinner.
275g/9oz dried chickpeas (you can use tinned, but the falafel isn’t as good)
1 small onion
A handful of fresh coriander (you can use dried, but it’s not as good)
2 cloves of garlic
1 tbsp ground cumin
1/2 tsp baking powder
1 1/2 tsp salt
2 tbsp plain flour
Vegetable oil (for frying)
- Soak chickpeas overnight in cold water
- Boil chickpeas for 1 hour, then drain them
- Roughly chop up the onion, garlic and coriander, then put them into the blender along with the chickpeas, baking powder, cumin and salt
- Blend until the ingredient are finely ground and hold together
- Take a small handful of the mixture and shape it into balls
- Lightly cover the falafel balls in flour
- Fry the falafel balls in the vegetable oil until brown and crisp on all sides
- Serve with pitta, hummus, salad and other sauces
- 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!
These biscuits are chewy, crunchy, sweet and very moreish. They’re really easy to make and are perfect with melted chocolate drizzled on top (especially if you eat them whilst the chocolate is warm…yum). I made the tragic mistake of sharing them with my housemates, so they very quickly disappeared. This recipe will roughly make about 12 biscuits (which I’d advise you not to share under any circumstances….)
150g/6oz self raising flour
150g/6oz porridge oats
150g/6oz vegan margarine
2 tablespoon golden syrup
2 tablespoon soya milk
100g vegan chocolate
- Preheat oven to 180c/350f/Gas mark 4
- Sift the flour into a bowl.
- Mix in rolled oats and sugar.
- Melt margarine, syrup and milk in a saucepan and stir until heated through, then add to the dry ingredients.
- Mix well until combined.
- Shape the mixture into a small balls and flatten into the shape of a biscuit.
- Bake in preheated oven for about 20 minutes, or until golden brown
- Leave to cool for 5 minutes before removing from the tray
- Melt some vegan chocolate (in microwave or in a bowl in another bowl of hot water)
- Drizzle the chocolate over the biscuits
- Eat and enjoy!
If you liked this you might also like:
Sweet and easy vegan flapjack