This is my easy version of millionaire’s shortbread. It always goes down well with friends, vegan and non-vegan alike and I’ve been asked for the recipe quite a few times, so here goes!
For the shortbread base:
160g plain flour
50g dairy free margarine/spread
50g vegetable shortening (e.g. Trex)
50g caster sugar
For the caramel:
300g Lotus Biscoff Spread
For the chocolate topping:
300g dark chocolate
Method:
1. Line a 19cm square baking tin with greaseproof paper and preheat the oven to 190C.
2. Place the flour, sugar and vegetable fats in a bowl, rub together with your fingers until the mixture resembles a breadcrumb-like consistency.
3. Push into the tin ensuring the layer is even and prick with a fork all over
4. Place in the oven for 15-20 minutes until golden on the top, remember biscuits harden when they cool down, so don’t worry if it’s still a little soft on top
5. When the biscuit base is cool, melt the lotus spread using a double boiler, or bowl over hot water in a pan method.
6. When the spread is pourable consistency, pour over the biscuit base, shake the tin gently to allow it to settle evenly, set aside to cool, in the fridge if you’re in a hurry.
7. When this layer has cooled, break the chocolate into pieces and melt using the same method as for the spread.
8. Pour the chocolate over the ‘caramel’ layer, give the tin a gentle shake to ensure the chocolate is level.
9. Put aside to cool, in the fridge or in a cool room.
10. Once set cut and enjoy!
The Greedy Herbivore 