Baking is my "me time", my happiness and seeing people enjoying my bakes is my favourite thing. Millionaires Shortbread has always been my favourite sweet treat but I've only had it a handful of times in the 4 years of being vegan...
I've thought about making some myself for months but I've always been scared of the caramel. I've made mince pies, cakes, buttercream, cookies and quiche but caramel seemed daunting...
I did lots of caramel research and I finally plucked up the courage to make some on a rainy, lazy day at the beginning of a staycation!
Ingredients
Shortbread:
225g Plain Flour
125g Baking Butter Block
75g Caster Sugar
2tbsp Oat Milk
Caramel:
300g Caster Sugar
50g Golden Syrup
100g Baking Butter Block
250g Oatly Single Cream
Chocolate:
1 Bar each of Tesco Free From White and Dark Chocolate
1. Preheat the oven to 180c and line a 20cm x 30cm tin with baking paper.
2. Mix all the ingredients for the shortbread by hand... Get in there and crumble the butter with your finger tips before forming a soft mix ball. Don't work it too much! Just enough to hold together. Place in the fridge for 10 minutes.
3. Roll out the dough and push it into the lined tin, make sure it goes to all edges or you'll end up with escaping caramel! Bake for 15 minutes.
4. Time for the caramel! Put the sugar, butter and golden syrup in a pan and heat on a very low heat until all the sugar has dissolved, try not to stir too much but watch it doesn't stick to the bottom of the pan!
5. Once all the sugar has dissolved, turn the heat up a tad and add the cream. Bring to the boil and cook until it becomes a softball caramel!
TIP! Have a small cup of cold water and drop a tiny amount of the caramel mixture into it, when it's perfect it will form a soft caramel when it's dropped in! It will still be very runny when in the pan. This step took me about 15 minutes but just watch because it's very easy to burn at this stage.
6. When you've got delicious caramel, pour the mixture over the cooked shortbread making sure you have an even layer.
7. Place in the fridge to cool.
8. When cool enough, set but still warm time to melt the chocolate. I did mine in the microwave but you can do it in the pan. Melt both chocolates together and be very careful not to burn! Mix together and pour it over the cooled caramel.
9. Now be patient and leave to cool! I placed mine in the freezer for about 20 minutes but ideally you'll be less impatient than me and cool it in the fridge.
10. Cut however to choose!
Enjoy!
I've thought about making some myself for months but I've always been scared of the caramel. I've made mince pies, cakes, buttercream, cookies and quiche but caramel seemed daunting...
I did lots of caramel research and I finally plucked up the courage to make some on a rainy, lazy day at the beginning of a staycation!
Ingredients
Shortbread:
225g Plain Flour
125g Baking Butter Block
75g Caster Sugar
2tbsp Oat Milk
Caramel:
300g Caster Sugar
50g Golden Syrup
100g Baking Butter Block
250g Oatly Single Cream
Chocolate:
1 Bar each of Tesco Free From White and Dark Chocolate
1. Preheat the oven to 180c and line a 20cm x 30cm tin with baking paper.
2. Mix all the ingredients for the shortbread by hand... Get in there and crumble the butter with your finger tips before forming a soft mix ball. Don't work it too much! Just enough to hold together. Place in the fridge for 10 minutes.
3. Roll out the dough and push it into the lined tin, make sure it goes to all edges or you'll end up with escaping caramel! Bake for 15 minutes.
4. Time for the caramel! Put the sugar, butter and golden syrup in a pan and heat on a very low heat until all the sugar has dissolved, try not to stir too much but watch it doesn't stick to the bottom of the pan!
5. Once all the sugar has dissolved, turn the heat up a tad and add the cream. Bring to the boil and cook until it becomes a softball caramel!
TIP! Have a small cup of cold water and drop a tiny amount of the caramel mixture into it, when it's perfect it will form a soft caramel when it's dropped in! It will still be very runny when in the pan. This step took me about 15 minutes but just watch because it's very easy to burn at this stage.
6. When you've got delicious caramel, pour the mixture over the cooked shortbread making sure you have an even layer.
7. Place in the fridge to cool.
8. When cool enough, set but still warm time to melt the chocolate. I did mine in the microwave but you can do it in the pan. Melt both chocolates together and be very careful not to burn! Mix together and pour it over the cooled caramel.
9. Now be patient and leave to cool! I placed mine in the freezer for about 20 minutes but ideally you'll be less impatient than me and cool it in the fridge.
10. Cut however to choose!
Enjoy!
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