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Dulce de Leche Shortbread [Vegan]
I find these are easiest to make the night before you assemble the three layers as the dulce de leche layer needs to set for a few hours. I say dulce de leche – it should be a caramel layer, but there is, to my knowledge, no such thing as... Read More
Ingredients You Need for Dulce de Leche Shortbread [Vegan]
How to Prepare Dulce de Leche Shortbread [Vegan]
Bottom layer (shortbread):
- Pre-heat the oven to 350ºF. Grease a small rectangular baking tin.
- Place all the ingredients in a mixing bowl. You can use an electric mixer or a food processor to combine them into a smooth dough, or rough the ingredients together with your index and thumb. If working by hand, the mixture will first look like wet sand, then gradually stick together in a smooth, homogenous dough.
- Press into the greased tin, ensuring it’s perfectly even. Prick the layer with a fork, then bake for 20 minutes.
- Get started on the second layer (dulce de leche) but don’t forget to remove your shortbread from the oven once it’s done and let it cool on a wire rack.
- While the shortbread is baking, melt all the dulce de leche ingredients in a medium-sized saucepan. When the liquid starts to boil, reduce the heat till the liquid is simmering, but keep an eye on it and keep stirring regularly. It will take about half an hour to reduce by half of its original volume.
- Cool completely, then pour over the cooled shortbread. Place in the fridge overnight to set.
- Melt the ingredients on low heat in a small saucepan, stirring all the while.
- Set aside to cool.
- Pour over the dulce de leche layer and return to the fridge for another two hours at least.
- Once the chocolate layer has hardened, use a sharp knife to cut the shortbread into 12 equal pieces. Keeps in the fridge for up to 3 days in an airtight container.
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Chocolate?
Butter?? How is this vegan?
Just gonna assume they mean vegan butter. Because duh.