Sophie "Facon"

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....

I'm an avid baked, always on the hunt for new inspiration to take to the kitchen. Whether it's mince pies, double chocolate cookies or cheese straws, there's always something baking in our house. My chief taster is my partner, Aiden, but I also have an array of tasters at work, and family and friends! Everyone loves a cake, right?! My latest experiment is a chocolate muffin with a twist, coconut! Ingredients: 50g Dairyfree Butter 140g Caster Sugar 150g Plain Flour 40g Cocoa Powder 1/2tsp Bicarbonate of Soda 1/4tsp Salt 1tsp Instant Coffee 175ml Soya Milk 1tsp Apple Cider Vinegar 30g Desiccated Coconut For the Icing: 250g Icing Sugar 50g Vegan Butter 2tbsp Soya Milk 40g Cocoa Powder Extra Desiccated Coconut for Decoration 1. Preheat the oven to 180 degrees. Fill a muffin tray with 12 cases. 2. Mix the milk and vinegar and set aside to curdle... I know this is odd but believe me it's fine and works miracles! 3. Cream together the butter an...