Vegan Millionaire's Shortbread

Directions

Shortbread Base

1. Wash your hands!

2. Preheat the oven to 180 degrees. Grease and line an 8inch square tin.  

3. Whisk the plain flour, cornflour and sugar in a large bowl.

4. Rub in the cold unsalted butter until it resembles fine breadcrumbs. This may take a little bit of time but continue until no lumps of butter remain.

5. Bring the mixture together with your hands kneading it into a dough then press into the base of the pre lined tin.

6. Prick lightly with a fork and bake for 20 minutes or until slightly golden.

7. Leave to cool in the tin and transfer to the fridge to cool completely.

Vegan Caramel

1. Add all the caramel ingredients to a large saucepan apart from the vanilla and salt.

2. Place over a medium heat and stir continuously until the butter has completely melted.

3. Using a food safe thermometer bring the caramel mixture to 115 degrees. This will take a little while. 

4. Once it has reached 115 degrees carefully remove from the heat, add in the vanilla and salt and stir continuously for 10-15 minutes. As the caramel cools it will thicken perfectly.

5. Leave the thick caramel to cool for another 10 minutes stirring every so often. 

6. Pour on top of the shortbread base and return to the fridge for 15 minutes to set.

Chocolate

1. Once your caramel layer has set all that left to do is cover it in chocolate.

2. Put the dark chocolate buttons in a heatproof bowl and place over a saucepan of boiling water.

3. Stir until melted.

4. Pour evenly over the layer of set caramel and sprinkle with a pinch of salt.

5. Leave to set.

6. Slice into squares (using a hot knife if need be to avoid cracking the chocolate on top) and try not to eat it all at once!!