Teff Vegan Millionaire’s Shortbread

15 x 20”/6 x 8” baking tray, saucepan and 2 x mixing bowls

TEFF SHORTBREAD BASE
75g vegan baking block
75g caster sugar
120g Doves Farm Organic Teff Flour
oil, for tray

CARAMEL LAYER
1 tin of coconut milk, 400g
275g caster sugar
25g light brown sugar

CHOCOLATE TOPPING
150g plain chocolate
50g vegan baking block
1 tbsp golden syrup

180°C, Fan 160°C, 350°F, Gas 4

Teff Shortbread Base

1. Pre-heat the oven
2. Rub some oil around the inside of a 15 x 20”/6 x 8” baking tray or insert a cake liner.
3. Chop the butter into a mixing bowl, add the sugar and beat them together until light and fluffy.
4. Add the flour and mix into fine breadcrumbs.
5. Tip the mixture onto the prepared tray, pressing it into the corners and smoothing the top.
6. Prick holes all over the dough with a fork and bake for 20 minutes.

 Caramel Layer

1. Pour the coconut milk into a saucepan, bring to the boil and simmer gently for 45 minutes.
2. Add the caster sugar and light brown sugar to the saucepan and whisk well.
3. Bring the pan to the boil then lower the heat and simmer for 25-30 minutes, whisking regularly.
4. Remove the pan from the heat and allow the caramel to cool and thicken slightly.
5. Tip the caramel over the cold shortbread, spread it out into the corners and leave to cool.

Chocolate Topping

1. Break the chocolate into small pieces, put them into a bowl with the vegan butter.
2. Melt gently until just runny and smooth.
3. Quickly stir in the golden syrup and tip the chocolate mixture onto the cold caramel.
4. Spread the chocolate evenly.
5. When the chocolate has cooled a little, run the back of a fork across the chocolate to make lines and leave to set.
6. Cut into slices and store the shortbread in a tin.