Annie’s Millionaire’s Shortbread
This is one recipe I never thought could be veganised! Gooey, chocolatey and indulgent – when I brought these into work last month they disappeared in about half an hour.
Just don’t expect to cut them without making an almighty mess… in my opinion, that’s part of the fun!
150g plain flour
1/2 tsp salt
50g caster sugar
125g vegan marge (I used Naturli)
1 can of condensed coconut milk
3 tbsp soft brown sugar
2 big bars of dark chocolate (approximately 200g total)
Preheat oven to 150°c
Sift together flour, salt and sugar, and then rub in the butter (you may need to use a knife or a food processor if you find that your hands are making the dough too warm).
Knead the dough on a floured surface, and then place in the fridge to cool.
Whilst your dough is cooling, heat your condensed coconut milk and soft brown sugar in a pot. Bubble for a minute or two, then set aside to cool.
Whilst your caramel is cooling, line your baking tray with greaseproof paper, and press the dough evenly in.
Bake for 20mins, or until slightly golden.
When your shortbread is cooked, leave it to cool (I put mine outside with a tea towel on top.. it’s cold out there!)
When it is cool, pour the caramel over the top. Place in the fridge (or outside!) and leave to set.
Melt your chocolate using the bain-marie method, so that it doesn’t burn. (Place broken bits of chocolate in a glass bowl and rest it on top of a pot that has simmering water in it. Stir regularly and ensure that the bowl is not touching the water).
Pour the melted chocolate over the top of the caramel, and spread evenly.
Leave to cool.
When the chocolate is set and hard, cut around the edge of your masterpiece, and gently tip upside down to get it out of the baking tray.
Turn it so the chocolate is on the top, and slice into squares.