Emma is a vegan cook and a campaigner for animal rights. She will be posting some fantastic recipes for you to experiment with and make your own. Hope that you enjoy these deliciously tempting Millionaire’s Shortbreads.
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For the condensed milk
2 cups of soya cream
1 cup of sugar
For the shortbread
200g plain flour
100g maizemeal / cornmeal
Pinch of salt
For the caramel
2tsp agar powder mixed with 6tsp water
60g golden syrup
400g condensed milk
Pinch of salt
200/300g of chocolate depending on how thick you want it.
First make the condensed milk. Place soya cream and sugar in a large heavy based saucepan. Stir and bring to the boil for around 20 minutes stiring very few minutes until thickened and slightly reduced. Pour into a heatproof container and leave to cool.
For the shortbread.
Grease and line a 20x20cm tin. Put flour, maizemeal, sugar and salt into a bowl and mix well. Cut margarine into cubes and rub into the flour mixture until crumbs form. Press together to form a dough and then press into the tin. Use the bottom of a glass to get a flat even surface. Bake for 25/30 mins at 180C
Leave to cool.
For the caramel.
Place margarine, sugar, syrup,condensed milk & salt into a heavy based saucepan. Heat gently to melt the margarine.bring to a boil stirring occasionally. After 5 mins add 2tsp of the agar/water mixture to the caramel. Boil for another 10 mins stirring occasionally until caramel has thickened. Pour over the shortbread and leave to set. I put it in the fridge once it had cooled down a bit.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Pour over the set caramel then put back in the fridge. Once the chocolate has set cut into squares and enjoy