Peanut Butter Millionaire's Shortbread (Vegan)

Please believe me when I say that this peanut butter caramel is one of the most delicious things I have ever made. When combined with crumbly shortbread and dark chocolate, neither of which are too sweet, it is the perfect treat. Try not to eat all of it in one go!

Notes on ingredients / substitutions will follow the recipe.

Shortbread

(Adapted from Mary Berry's Baking Bible)

INGREDIENTS

Makes about 8 cookies, depending on how you slice 'em

- 113 grams (about 7/8 cup) all-purpose flour

- 50 grams (1/4 cup) semolina flour **

- 113 grams (about 7/8 cup) vegan butter, room temperature (I use Miyoko's)

- 50 grams (1/4 cup) sugar

METHOD

1. Grease an 8" round cake tin (or equivalent) with butter or cooking spray.

2. Mix the flour and semolina flour together in a bowl, then add butter and sugar. Rub the ingredients together with your fingers until it starts to come together, then really get in there and mix with your hand, kneading and squeezing until it all comes together.

3. Dump the dough into your tin and level it out with spatula or your fingers, trying to get a very even layer. Prick it all over with a fork, then pop into the fridge to chill for at least 30 minutes, or leave it there for as long as it takes you to make the caramel.

4. Preheat the oven to 320 F / 160 C. Bake the shortbread for about 35 minutes, or until very pale golden brown. Let it cool in the tin before turning out.

Peanut Butter Caramel

INGREDIENTS

- 104 grams (1/2 cup) white sugar

- scant 1/4 cup unsweetened milk of your choice

- heaping 1/4 cup creamy salted peanut butter **

METHOD

5. Get prepared - draw an 8" round onto a piece of baking paper, then flip it over so that you can see the drawing but it's not on the side that will be in contact with food. Also, if you lack confidence in your caramel-making abilities, now is the time to prepare an ice bath, just in case things get out of control. Fill a big bowl with ice cubes and water and set aside.

6. Cook sugar in a medium saucepan over medium heat until it starts to melt around the edges, then shake and tilt the pan to help melt all the sugar. Continue to cook until the caramel is a golden amber color, about 2 - 3 minutes. (If it gets too dark, you can plunge it into the ice bath while stirring to try to slow cooking, then return to a low heat to soften it up enough to move onto the next step.) Remove from heat.

7. Pour in the milk while stirring constantly (be careful, as the caramel will likely spatter during this step). Then, whisk in the peanut butter until smooth. If things cool off too quickly, you may need to whisk over a low heat until things come together.

8. Carefully pour the caramel onto the prepared paper and use a spoon or spatula to spread it into a circle, then leave to cool while you bake the cookies.

To Assemble

INGREDIENTS

- About 50 grams vegan dark chocolate, coarsely chopped

- Chopped peanuts or flaked almonds to top (optional)

METHOD

9. Melt chocolate in a double boiler, or heat for 30 second increments in the microwave and stir between each session. Once fully melted, use a rubber spatula to spread it over top of the caramel. Top with chopped peanuts, flaked almonds, sea salt, or whatever else strikes your fancy.

10. Allow the chocolate to set before cutting into slices. This will keep in an airtight container in the fridge for a good few days.

Ingredient notes:

1. Semolina flour gives a nice crumbly texture and imparts a bit of savoriness, but feel free to use all-purpose flour if that's all you have.

2. I've only made this recipe using 2 ingredient peanut butter, comprised of peanuts and salt. It may work with crunchy peanut butter, or with peanut butters that include oil and sugar, but I haven't tested them.

3. Butter - if Miyoko's is available to you and in your budget, I highly recommend it. If not, Earth Balance Buttery Sticks are a good fall-back, or (I assume) any other stick butter equivalent. Shortening will not cut it for this recipe.

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