Millionaire Shortbread


This, was not easy.

Week 4 of The Great British Bake Off showed the contestants attempting caramel, therefore I also had to try and attempt caramel.

It took a few attempts, and admittedly the texture of the firm caramel is a bit odd, yet not un-pleasant.

If you skip the vege-gel then the caramel is just like a thick sauce, which is delicious and does work in the shortbread, it’s just a bit messy. Using the vege-gel gives the caramel and almost jelly like texture (sounds worse than it is!!) but it does set firm like non-vegan millionaire shortbread does.

This will be one I”ll definitely attempt again another time and edit this recipe, but this works pretty well!


MAKES 20cm x 20cm SQUARE TIN


1 Cup Plain Flour

1/4 Cup Vegan Butter

1/4 Vegetable Shortening

1/4 cup Caster Sugar

1 tsp vanilla extract


1 cup Caster Sugar

3/4 cup Vegan Butter

1/4 Vegan Single Cream

1tsp Vanilla Extract

1/4 cup Vege-Gel (optional)

1 tsp salt


200g Vegan Chocolate


  1. Pre-Heat your oven to 160C
  2. Combine the flour, butter, shortening and sugar into a mixing bowl, then use your fingers to rub the flour and butter togther to make ‘big breadcrumbs’. Add the vanilla extract and stir to combine it through.
  3. Pour the crumbly mixture into a lined brownie tin and firmly press it down so it solidifies.
  4. Bake for 30 minutes.
  5. Once the shortbread is out of the oven, start the caramel.
  6. Begin by melting the caster sugar SLOWLY in a saucepan, stirring to ensure it doesn’t burn. When the sugar has turned into a thick brown liquid, add the butter and stir quickly, (it will explode a bit but that’s okay), as soon as the butter has melted, add the cream SLOWLY,  stirring as you go.
  7. Add the vanilla and salt and stir to combine, then leave the caramel to boil for 1 minute. Then take it off the heat.
  8. If you’re using the vege-gel or another thickener (agar agar for example), follow the instructions on your packet, then add 1/4 cup of the mixture into the caramel and stir to combine.
  9. Pour your caramel over the shortbread and leave it to set for at least 1 hour.
  10. Melt your chocolate any way you prefer, then leave it to cool slightly before pouring it over the shortbread.
  11. Leave your millionaire shortbread to chill in the fridge/ freezer for around an hour before serving.

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