First things first let’s make the shortbread base; preheat your oven to 180°C/160°C/Gas Mark 4 and grease and line an 8” square baking tin.
Cream together the vegan butter, sugar and Vanilla Extract until smooth. Sieve over the flour and mix in to form a dough.
Tip your biscuit dough into your prepared tin and press down to create an even layer. Prick with a fork and pop into the oven to bake for 30-35 minutes until golden. Leave to cool in the tin.
Whilst your biscuit base is cooling make the caramel; pop all the ingredients into a large saucepan over a low heat and stir until it’s all melted together. Turn the heat up to medium and whilst stirring allow to boil for about 15 minutes until the caramel reaches 116°C.
Pour over your biscuit base and pop into the fridge to cool and set.
Once your caramel has set, melt the chocolate in the microwave in 20 second bursts stirring between each burst. Pout over your caramel and tip the tin the let the chocolate evenly cover the caramel.
Pop in the fridge to set, when the chocolate is nearly set score lines in it to mark out the slices – this helps prevent the chocolate from cracking when you slice it, then pop back in the fridge to completely set until you are ready to serve.
Duration: 45mins
Ingredients
FOR THE SHORTBREAD BASE:
225 g Vegan Butter
110 g Caster Sugar
10 ml Dr. Oetker Madagascan Vanilla Extract (2tsp)
