Name: Vegan Mini Egg Millionaires Shortbread Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 5 h 55 min
Cuisine: British
Ingredients: 280g plain / all purpose flour; 100g caster sugar; 1 teaspoon vanilla extract; 200g dairy-free butter (cold, cubed); 80g vegan-friendly mini eggs (crushed); 320g (1 regular can) vegan condensed milk; 115g dairy-free block butter; 200g light brown sugar; 60ml golden syrup; 200g dairy-free dark chocolate (can substitute with dairy-free milk chocolate); 80g dairy-free white chocolate; Mini eggs (for decoration)

Ingredients

280g plain / all purpose flour

100g caster sugar

1 teaspoon vanilla extract

200g dairy-free butter (blocked butter, room temperature)

80g vegan friendly mini eggs (1 bag of Mummy Meegz Chickee Eggs recommended)

320g (1 can) vegan condensed milk

115g dairy-free block butter

200g light brown sugar

60ml golden syrup

200g dairy-free dark chocolate (or dairy-free milk chocolate)

80g dairy-free white chocolate

Mini eggs for decoration

Instructions

Step 1: Preheat the oven to 180℃ fan. Line an 8 x 8 inch square or loose base tin with greaseproof paper, allowing it to hang over the edges for easy removal.

Step 2: Sift the flour and caster sugar into a medium bowl. Stir in the vanilla extract to combine.

Step 3: Add the cold butter and crushed mini eggs to the flour mixture. Using your fingertips, rub the mixture until crumbly dough forms.

Step 4: Press the dough evenly into the base of the tin using your hands or an offset spatula. Dust fingers with flour to prevent sticking.

Step 5: Bake in the oven for 20 minutes or until the shortbread is light golden. Remove and allow to cool.

Step 6: To make the caramel, combine vegan condensed milk, dairy-free butter, light brown sugar, and golden syrup in a medium saucepan.

Step 7: Heat on low-medium, whisking continuously until melted and combined. Continue whisking as the mixture bubbles and thickens, cooking for about 5-7 minutes until it pulls away from the pan edge and reaches 230°F (110℃).

Step 8: Pour the caramel over the cooled shortbread and spread evenly to the edges. Let it cool at room temperature, then chill in the fridge for at least 4-6 hours or overnight.

Step 9: For the chocolate topping, melt the dark chocolate using a bain-marie or microwave in 20-second intervals.

Step 10: Pour melted dark chocolate over the set caramel and smooth with an offset spatula.

Step 11: Melt the white chocolate and transfer to a piping bag. Pipe lines over the dark chocolate and drag a toothpick through to create a feathered effect.

Step 12: Sprinkle crushed or whole mini eggs on top for decoration.

Step 13: Chill the shortbread in the fridge until the chocolate sets completely.

Step 14: Once set, lift the shortbread out of the tin using the paper edges. Use a sharp knife warmed in hot water and dried to cut into squares cleanly.

Step 15: Serve and enjoy your vegan millionaire’s shortbread treat!

Tips & Variations

Use room temperature butter for easier rubbing into flour and a tender shortbread texture.

If you don’t have golden syrup, you can substitute with maple syrup or corn syrup, though it may slightly alter the flavor.

For vegan condensed milk, check brands like cowboyfresh.com or make your own by simmering coconut milk with sugar until thickened.

Try vegan milk chocolate as a milder alternative to dark chocolate for a sweeter topping.

To make cutting easier, chill the bars thoroughly and use a heated knife, wiping between cuts.

FAQs

Can I use regular condensed milk instead of vegan condensed milk?

You can, but it will no longer be vegan. Regular condensed milk will work similarly in the caramel layer, but choose vegan condensed milk to keep the recipe plant-based.

What if I don’t have a thermometer to check the caramel temperature?

Keep cooking the caramel over medium-low heat while stirring until it thickens noticeably and pulls away from the sides of the pan. This usually takes about 5-7 minutes and indicates it’s ready.