Millionaire Shortbread (Vegan & GF)

So I’ve been making this millionaire shortbread for a while now and it’s always been a hit with friends and family. With my food intolerances, I have adapted my original recipe to ensure that one of my favourites was something I wouldn’t have to miss out on. This recipe is gluten free, refined sugar free and dairy free, making it suitable for Vegans. If I’m honest, I was wary as I was sure that it couldn’t be as easy as swapping a couple of ingredients as a lot of recipes use lots of extra ingredients. But this was delicious, and it also got the approval of friends with them being shocked when I told them it was GF and DF! This is a winner, so give it a go.



225g GF Plain Flour

175g Soy based Butter (or other DF/Vegan alternative)

75g Caster Sugar (Unrefined)


175g Soy based Butter (or other DF/Vegan alternative)

175g Caster Sugar (Unrefined)

39g tin of Coconut Milk

4 tbsp. Golden Syrup

200g Good quality Dark Chocolate (I used Green and Blacks as its naturally Vegan)


To make your shortbread:

  1. Rub together the butter and flour until you have fine breadcrumbs.
  2. Stir in sugar and bring together to form dough.
  3. Press into large ovenproof dish and cook until golden on 180c.

To make caramel:

  1. Place butter, sugar, syrup and condensed milk into a saucepan and stir on a low heat until butter has melted.
  2. Bubble the mixture for 5-8 mins, stirring continuously to stop caramel burning until thick and fudge like.
  3. Pour over shortbread and leave to set in the fridge for 30 mins.

Chocolate topping:

  1. Melt chocolate in a glass bowl over a pan of hot water.
  2. Pour over the caramel and spread evenly.

To finish:

  1. Leave to set in the fridge.
  2. Cut into pieces.


H x

Not Vegan or GF? You can still use this recipe as it is. Swap the flour for normal plain flour, swap the soy butter for normal unsalted butter and the coconut milk for condensed milk.


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