The Millionaire's Shortbread Recipe To Get You Through January

It's a vegan recipe, too – so those on a plant-based diet can enjoy.

Millionaire’s shortbread is the type of sweet treat you always buy – either mini versions in a box at a supermarket, or a big slab at your favourite coffee shop. But don’t assume you can’t make it at home. It’s actually quite easy.

The pair behind vegan brand Bosh – Henry Firth and Ian Theasby – have shared a plant-based version of the delicious snack. So if you’re doing veganuary, or follow a vegan diet anyway, you can still get involved.

It makes 16 slices of shortbread, but you’ll probably eat the whole lot yourself if you’re anything like us. Enjoy!

Vegan Millionaire’s Shortbread

Lizzie Mayson
Lizzie Mayson

Ingredients:

For the shortbread:

200g plain flour

100g dairy-free butter

pinch of salt

50g caster sugar

200g dark chocolate (we use Montezuma 73% dark)

For the caramel:

300g pitted dates

40ml boiling water

75g dairy-free butter

100g light muscovado sugar

150ml golden or maple syrup

2 tsp vanilla extract or vanilla bean paste

100g Biscoff spread

Shot against a black background
Shot against a black background

Method:

1. Preheat oven to 180°C. Grease and line a 20 x 30cm baking tin with baking paper.

2. Make the biscuit base. Measure the flour, dairy-free butter, salt and sugar into a mixing bowl. Rub with your fingertips until the mixture looks like crumble. Tip into the prepared tin and lightly press down with your fingers until even. Bake on the middle shelf of the oven for 12 minutes. Remove and set aside to cool.

3. Meanwhile, make the caramel. Put the dates and boiling water in a food processor. Blend until smooth. Add the dairy-free butter, sugar, syrup, vanilla and Biscoff spread and blend until smooth and thick.

4. Roughly chop the chocolate and place it in the microwaveable bowl. Either melt it in the microwave in 30-second blasts or pour hot water into the bottom of a saucepan and bring to a simmer, put the bowl on top of the pan and leave the chocolate to melt. Once melted, mix until smooth.

5. Dollop the caramel over the biscuit base and gently spread it out to an even layer. Pour over an even layer of the melted chocolate. Leave to cool, then transfer to the fridge to set for two hours. Heat a sharp knife under the hot tap and use it to slice the shortbread into squares.

Speedy BOSH! by Henry Firth & Ian Theasby is out now (HQ, HarperCollins).