Millionaire’s Shortbread Recipe
Makes 16
Ingredients:
200g plain flour
100g dairy-free butter
a pinch of salt
50g caster sugar
200g vegan chocolate (we use Montezuma® 73% dark)
For the caramel
300g stoned dates
40ml boiling water
75g plant-based butter
100g light muscovado sugar
150ml golden or maple syrup
2tsp vanilla extract/ bean paste
100g Biscoff® spread
Method:
Preheat the oven to 180ºC. Grease and line a 20 x 30cm baking tin with parchment paper.
Measure the flour, butter, salt and sugar into the mixing bowl. Rub with your fingertips until the mixture looks like crumble. Tip into the prepared tin and press down lightly with your hands until even. Place on the middle shelf of the oven. Bake for 12 minutes, then remove and set aside in the tray.
Meanwhile, make the caramel by first tipping the dates into the blender with the boiling water. Blend until smooth. Add the butter, sugar, syrup, vanilla and Biscoff® spread and blend for a few minutes until smooth and thick. Break up the chocolate into the heatproof bowl. Microwave in 30-second bursts until melted and smooth
Dollop the caramel over the biscuit base and gently spread it out to make an even layer. Pour over an even layer of the melted chocolate. Leave to cool and then transfer to the fridge to set fo 2 hours. Heat a sharp knife under a hot tap and use it to slice the shortbread into squares.
Recipes extracted from Speedy BOSH! by Henry Firth and Ian Theasby, published by HarperCollins, RRP $35.00 AUD/ $39.99 NZD
