A treat for the festive season, this Vegan Gingerbread Millionaire’s Shortbread is full of wintry ingredients, so think warming ginger, zesty orange caramel and smooth dark chocolate. All the best things wrapped up in in one sweet bake.
The ingredients
This Vegan Gingerbread Millionaire’s Shortbread with orange caramel is probably my favourite addition to my repertoire of festive bakes this year. The dairy free shortbread is made from plain flour, vegan butter, golden caster sugar and ground ginger. The hint of ginger is lovely and subtle, just enough to give a fiery flavour to the traditional shortbread recipe.
The orange caramel layer is my favourite of the Millionaire trio; it is creamy and rich and just utterly delicious. Thankfully vegan condensed milk is now a thing and can be found easily in most good supermarkets. I’ve used ‘Carnation Vegan Condensed Milk Alternative’, Carnation being a popular brand here in the UK. The flavour is sweet, toffee like and is in no way dissimilar to the usual condensed milk. To this I’ve added orange zest and orange extract for a truly sublime flavour.
Now finally for the chocolate layer. Use good quality dark chocolate (70% or above) and add a heaped tablespoon of coconut oil. The addition of coconut oil creates a glossy finish to the chocolate as well helping it set to a thick velvety slab.
How to make vegan caramel
Making caramel can be a bit tricky. I’ve used a sugar thermometer for this recipe but it isn’t completely necessary. Add the vegan condensed milk, vegan butter and muscovado sugar to a large saucepan. Bring to a simmer until the butter is melted, then bring the mixture to a boil. Reduce to a medium heat and heat the caramel for 5 minutes, stirring continuously. The caramel should be bubbling vigorously. At this point you can use your sugar thermometer and turn off the heat when the temperature reads 116°C. If you don’t have a sugar thermometer to hand, you can tell when the caramel is ready when it is light brown/ copper colour and has nicely thickened.
Then add the salt, orange extract and orange zest. Pour the caramel over the cooled, firm shortbread and leave to cool for 10 minutes in the tin. Then place in the fridge to set for approximately 1.5-2hrs.
To prepare the chocolate layer, add the chocolate and oil to a heatproof bowl over a simmering bowl of hot water. Melt the chocolate and coconut oil until it is silky smooth. Then immediately pour over the set caramel. Leave to set in the fridge for 1 hour. Cut into 16 squares and sprinkle with flaky sea salt.
Leave a comment and let me know how you get on making this Vegan Gingerbread Millionaire’s Shortbread. I’d love to see your creations over on instagram!
more vegan desserts
Vegan Gingerbread Millionaire’s Shortbread
Ingredients
For the shortbread
- 180 g plain flour
- 170 g vegan butter softened
- 85 g golden caster sugar
- 65 g cornflour
- 3 tsp ground ginger
For the caramel
- 600 g vegan sweetened condensed milk
- 200 g vegan butter
- 100 g light muscovado sugar
- 1 tsp orange extract
- 1/2 orange zest only
- ½ tsp flaky salt
For the chocolate topping
- 180 g dark chocolate
- 1.5 tbsp coconut oil
- Pinch of flaky sea salt
Instructions
- Heat the oven to 200°C/180°C fan/ gas mark 6. Grease and line with baking parchment a 20cm/ 9inch square, loose bottomed brownie tin.
- In a large bowl mix in the flour, golden caster sugar, cornflour and ground ginger. Slice the vegan butter into cubes and add to the bowl. Use your fingertips to rub the butter into the flour until the mixture is well combined and forms large clumps. Pour out into the prepared tin and press the mixture down to form an even layer.
- Poke a fork throughout the shortbread, then place in the oven for 30 minutes. The shortbread should be golden brown and firm to touch. Remove from the oven and leave to cool in the tin.
- Next, add the vegan condensed milk, vegan butter and sugar to a large saucepan. Bring to a gentle simmer. When the butter has melted, Increase the heat and bring the mixture to a hard rolling boil. Reduce the heat to medium and continue to heat the caramel for 5-7 minutes, stirring continuously.
- You can turn off the heat when the sugar thermometer reads 116°C. If you don't have a thermometer to hand, the caramel is ready when it is copper in colour and has thickened. Then stir in the orange extract, orange zest and salt. Pour the caramel over the shortbread and leave to cool for 10 minutes in the tin. Then place in the fridge to set for approximately 1.5-2hrs.
- To make the chocolate topping, add the chocolate and oil to a bain-marie or heatproof bowl placed over a simmering bowl of hot water. Melt the chocolate and coconut oil until silky smooth. Then immediately pour over the set caramel. Leave to set in the fridge for 1 hour.
- To serve, remove the tin from the loose bottom. Cut into 16 squares or if you want to savour your Millionaire’s Shortbread, slice into 25 squares. Decorate each square with flaky sea salt.