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Millionaire’s Shortbread

Millionaire’s Shortbread

Walking home from school was always fun; chatting to mates, kicking a ball about and, best of all, spending leftover lunch money at the local bakery. We were both very fond of their millionaire’s shortbread, so we decided to make our own! These beauties have everything – rich chocolate, gooey caramel and a crunchy biscuit base. Make a batch next time your mum’s coming round for a cuppa: brownie points, guaranteed.

Millionaire’s Shortbread

Makes 16

  • 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
  1. Preheat the oven to 180ºC. Grease and line a 20 x 30cm baking tin with parchment paper.
  2. 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.
  3. 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
  4. 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

Speedy BOSH! by Henry Firth and Ian Theasby

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