My gluten free, dairy free and vegan millionaire shortbread recipe has a buttery shortbread base, a sticky caramel centre and a chocolate topping. This recipe has taken me a long time to perfect, it turns out that getting the texture of dairy free caramel right is pretty hard, but I’m so happy with the final result.
To make my millionaire shortbread you will need a standard 20cm square baking tray, you can purchase one by clicking here. If you do make them I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which cream do you use for the caramel?
For this recipe I used the Alpro Single Soy cream however any single soy cream would work.
Which butter do you use for the shortbread?
For this recipe (and the majority of my baking) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long do they take to set?
My Millionaire Shortbread will take a minimum of 2 hours to set in the fridge.
How long do they last?
They will last for around 3 days in an airtight container, however are always best served on the day you make them.
How do I know if the caramel is ready?
The caramel will take around 15 minutes and will still be slightly runny. You can test it is ready by dropping a small amount into a bowl of cold water, if it forms a soft caramel ball when pushed together this means it is ready.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.