190g of plain flour
2 tbsp of almond flour
A sprinkle of sea salt
70g of icing sugar
130g of dairy-free spread
130g smooth almond butter
130g of light brown sugar
1 tin of dairy free condensed milk (320g)
½ tsp of sea salt flakes
2 tbsp of dairy free cream
3 tbsp of cornflour
1 jar of Mr Organic Dairy Free Chocolate & Hazelnut Spread
Start with the shortbread base. Pre-heat your oven to 180°C, then combine the flour, almond flour, sea salt and icing sugar in a mixing bowl. Then add in the dairy-free spread and use your hands to crumb it into the mix until there are no big pieces of spread left and the mixture is crumbly.
Place the mixture into a 20cm x 20cm square baking tin and press it against the bottom to create an even layer. Pierce the base with a fork multiple times, then bale it in the oven for 20 minutes or until lightly golden. Remove from the oven and cool for at least 30 minutes.
In the meantime, prepare your salted almond butter caramel. To a non stick pan add the almond butter, brown sugar and condensed milk. Give it a good stir to mix and warm over gentle heat until the sugar is caramelised and well incorporated. Fold in the sea salt flakes, then stir the cornflour into the vegan cream and pour the mixture into the caramel. Stir to combine, then remove the caramel from the heat and allow it to cool for 5-10 minutes to slightly harden.
Pour the caramel on top of the shortbread base and spread it out evenly. Then place it in the freezer for at least 1 hour.
Place the jar of Mr Organic Chocolate & Hazelnut Spread into your warm oven at about 50°C-60°C for 10 minutes, so that the spread becomes soft and runny. Pour about three quarters of the jar on top of the frozen caramel and spread it across the top with the back of a spoon – then sprinkle with sea salt flakes (optional). Transfer to a fridge or freezer to set for at least 2 hours.
Remove from the freezer and slice the millionaire shortbread while still frozen. Let it rest at room temperature for at least 20 minutes before digging in.
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