Easiest Way to Make Delicious Vickys Millionaires Shortbread, GF DF EF SF NF VEGAN

Vickys Millionaires Shortbread, GF DF EF SF NF VEGAN. Now you too can eat like a Millionaire thanks to Candice's epic recipe for Vegan Millionaire's Shortbread. Millionaire's shortbread is easy to make with condensed milk caramel and a buttery biscuit base. The beauty of millionaire's shortbread is that it can be adapted to suit your taste.

This sweet possesses all my favourite things; caramel, chocolate and buttery But with a little vegan alchemy, this scrumptious tradition is now accessible for the dairy free consumer. The millionaire life has never been so. Phil Vickery's millionaire's shortbread is wonderfully delicious and super easy to make, with lashings of creamy caramel and a crisp, chocolate Top tip for making Phil Vickery's millionaire's shortbread. You can cook Vickys Millionaires Shortbread, GF DF EF SF NF VEGAN using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vickys Millionaires Shortbread, GF DF EF SF NF VEGAN

1. It's 250 grams of plain / gluten-free flour.
2. It's 1/8 tsp of xanthan gum if using GF flour.
3. Prepare 75 grams of caster sugar.
4. It's 175 grams of softened butter.
5. It's 200 grams of plain chocolate, I use Plamil / Enjoy Life free-from.
6. Prepare 100 grams of soft brown sugar.
7. You need 2 can of (2x397g cans) of condensed milk or see my free-from recipe.
8. You need 100 grams of gold-foil wrapped Stork margarine or butter.

Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Vegan, Gluten-Free Millionaire's Shortbread - The best shortbread ever!!! This is an easy to make and very delicious recipe for As I'm a big fan of caramel and shortbread, I really like Millionaire's Shortbread.

Vickys Millionaires Shortbread, GF DF EF SF NF VEGAN step by step

1. Preheat oven to gas 4 and grease a 9 x 13 tin.
2. Mix the flour, xanthan gum if using and caster sugar, then rub in the 1st lot of margarine to form 'breadcrumbs' so it is well integrated. Continue kneading to form a dough..
3. Press the dough into the bottom of the baking tin and prick lightly with a fork. Let rest in the fridge for 30 minutes before baking for 20 minutes. Let cool in the tin.
4. Meanwhile add the next 100g of butter, sugar and cans of condensed milk to a pan and heat until sugar is dissolved. Then bring to the boil and simmer down for 5 mins to thicken..
5. Pour over the cooled shortbread and let cool and set..
6. Melt the chocolate in a bowl over a pan of simmering water and when the caramel layer has cooled, pour the chocolate on top..
7. Let everything cool and set then cut into squares.
8. If you can't tolerate coconut, dairy or are vegan, there's a product called Vance's Foods DariFree Original Powder Gluten-Free Beverage which is potato-based. You can make evaporated milk from this, then condensed from the evaporated! Mix half a cup of it with 1 cup of water to make evapo, then to make condensed mix that with 1 cup of granulated sugar and stir over a medium heat.

What I do not like too much is cooking caramel, but. Buttery shortbread is topped with golden dulce de leche and a chocolate glaze for a delicious dessert. It's perfect to take to potlucks and parties! These bars remind me so much of a Twix bar, only being homemade and all, they are clearly a million times better. Chocolate. . . on top of caramel . . . on top of shortbread . . .