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Vegan Millionaires Shortbread YEAAAAAAAHH!!!

Hi, today I’m going to be showing you guys how to make vegan millionaire shortbreads I know what you’re thinking ah that sounds long it’s not it’s really easy but the one thing that you really do need for my recipe is a condensed a condensed can of soy milk a can of condensed soy milk and there are other ways of doing it which you can look up online but this is the one that I found the best for like holding its shape and you if you follow me on instagram you might have seen that I was doing it giveaway for said before you get millionaire’s shortbreads and these are the exact ones I’m gonna be giving away so if you were the winner you can see me picking my nose where they’re making them and working it in the batter quick sidenote firstly I don’t know what’s going on with my eye makeup today I cannot get it even you know people are like oh why browser sisters not twins for what what’s the thing with winged eyeliner and secondly what’s gone on here my hair started to go kind of greeny gray I’m not mad at it though I don’t mind it anyway complete side note that let’s actually get on with some cricket are we okay so let’s get started what I’ve weighed out so far is a hundred grams of caster sugar and 220 grams of plain flour in my bowl I’m going to give them a stir we’re making a shortbread base first just make sure all the sugar and all the flour is combined before you add the butter just to make sure it’s all mixed evenly really okay oh me whoops hey well annoyingly that was just off camera but I did actually flick flour all over myself now I’ve had a quick clean up after the break I’m gonna add in 125 grams of soy butter I’ve got this dairy-free pure one you can use whatever you want vital lights another good go to say 125 grams are going in here Oh oh my god 124 let’s leave it there cuz otherwise I’m gonna go over it right you do not leave this guy’s misstep and are we on camera yes you’re just gonna go in with your hands so I’ve taken off all my lovely little sparkly rings and we’re just gonna start combining this bit is really fun it’s kind of it feels kind of gross but also lush so I’ve lined my Tim and this bit is really important so don’t try to get away without doing it which is something that I probably would have done back in the day before I was a genius I’ve just put parchment paper in and these sides have got a bit more of the soy butter just spread around it I promise you you are not getting this guy out of the tin if you don’t mind it like I said be sensible and do it got my dough here look at that for buttery biscuit base I’m just gonna press it in and then we’re gonna work it into all of the corners so it’s nice and even and super flat and I’m probably going to fast forward this bit because I doubt you want to be doing this for 10 minutes right it’s all pushed into the corners nice and evenly the neater you can get it the nicer it’s going to work when you take it out I’ve pricked it with a fork to ensure an even think as Mary berry would say and I’m going to put it in the other at the moment I’m on gas mark 6 so I think about between 180 200 200 might be to got 180 in a fan of them and I think it’s going to go in for about 15 minutes but I’ll let you know cuz sometimes everyone’s oven is different everyone’s having gets hot then of the Robins just make sure it’s in the middle of the oven so that one side doesn’t get more cooked than the other okay let’s do this right the shortbread still in the oven don’t start heating the caramel until the shortbreads out and quite cool I’m just going to show you basically the start of the caramel so in here I’ve got half my tin of condensed soy milk which I threw away this is the brand that I had set on the camera yes it is so yeah so I’ve got half a can of that I’m doing this recipe in half quantities because I made it the other day so I only had one pan just double it if you want to make a big batch but yeah half of that went into here and then I put in a tablespoon of golden syrup and then 50 grams of brown sugar and I’m just gonna mix it all together before I put it on the heat I just wanted to show you what it looks like and then I’ll show you again when I’m heating it and what it looks like then so my shortbread base is out I think it was in for about 20 minutes it’s nice and golden oh my god I can smell it smells so good so now that’s how I’ve started to put the heat on on the old caramel should probably move the camera but it’s just starting to melt so I’ve got it on a really low heat and it’s probably going to take about five six minutes to be the consistency that I want it to but basically you want all the sugar to have melted all the butter to have melted and it will start to thicken up just keep you need to stay in the room with it so don’t go off and go to the toilet or anything like that and yeah I’ll show you what it looks like when it’s done oh hey I’m so annoyed right it is pretty much at the consistency that I want now you can see how much it’s not even on the camera yeah how much it’s thickened up but it’s still a pourable which is great because once it starts to set it’s really hard to spread evenly so I’m gonna pour it on in a sec alright guys we’re going in oh my god make sure you get every single last bit this is actually a great tip that I’m about to share with you that I haven’t done but I’ve just thought of have a pan up our pan a oh my god look at that I’m gonna move it around a bit in a sec fill in all the little gaps isn’t gonna be so great what I was gonna say is have a sink of hot water ready because once it’s set onto your pan you’re gonna be right that’s that bit done now we just need to leave it to cool yeah right now we are going to make the top at the chocolate top the caramel isn’t completely set but it is hard to the touch still a bit warm though and this is perfect for pouring it on because it’s not going to mix it and it’s still at the top it’s gonna sit on top I am making my chocolate for those of you again who follow me on instagram you’ll see that quite often I post little handmade chocolates this is how I make them and I just really like to do it it’s basically just coconut oil golden syrup or agave if you want to be sugar free but if you want to be sugar free don’t do this recipe because you’re a heart attack and cocoa powder ah basically you just combine like this quarter cup of melted coconut oil with a quarter cup of cocoa powder make sure it’s all in there you can’t just use store-bought chocolate if you can’t bother to do this thing or if you can’t get a hold of coconut oil and mix it together it’s so chocolatey and so like rich and it just sets in the fridge when the coconut oil goes hard I just really like making it but like I said buy your own from just make sure it’s vegan dark chocolate and you can just Mouse it with a tiny bit of soy cream or even a splash of soy milk just to make it a bit more ganache like so it cuts nicely and doesn’t shatter right so that’s the chocolatey syrup but if you eat it like this it will taste disgusting because it will be so bitter so we’re gonna add some golden syrup and I’m putting in about a tablespoon I don’t want this to be too sweet because the whole thing in itself super-sweet so again combiner and if you’re making if you’re going to use this to make little chocolates this is the stage as you can see it’s getting like really glossy and beautiful this is the stage when you just pour it into the little molds to make sure it’s all whipped up if you don’t mix it properly it has a habit of separating and all the sweet stuff goes at the bottom and then you get a very bitter cocoa on top it’s actually not that bad because it kind of tastes a bit like a truffle but I don’t want that for this because I’ve got a post them as well so these need to hold up in the post okay now I’m going to pour it on there will be a link below to a CD available with one of my singing on it they went really I did not know by man my mum okay that’s make sure you’ve got all of it you don’t have to rush massively with this part because the coconut oil doesn’t really satin till it’s gotten pretty cold in the fridge they pour it on just drizzle it around make sure that all of the caramel is covered oh my god there it is now it’s gonna go back in the fridge to set when it’s kind of half there I’m going to put some decorations on the top if you put them on now they’ll literally just disappear free the chocolate look in that is how you make raw vegan chocolate by the way so I’m gonna put it in the freezer because I want it to hurry up but if you’ve got all day put it in the fridge so that’s it they’re done it was a sip as that thank you so much for watching and as always if you make any take a picture and tag me on Instagram or Twitter or whatever you want to do just let me know because I love to see you guys making my stuff thanks again bye

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