These beauties have everything – rich chocolate, gooey caramel and a crunchy biscuit base. Make a batch next time your mum’s coming round for a cuppa: brownie points, guaranteed.






Skill level

Average: 5 (1 vote)

Walking home from school was always fun; chatting to mates, kicking a ball about and, best of all, spending leftover lunch money at the local bakery. We were both very fond of their millionaire’s shortbread, so we decided to make our own!


  • 200 g plain flour
  • 100 g dairy-free butter
  • pinch of salt
  • 50 g caster sugar
  • 200 g vegan chocolate (we use Montezuma® 73% dark)

For the caramel

  • 300 g pitted (stoned) dates
  • 40 ml boiling water
  • 75 g plant-based butter
  • 100 g light muscovado sugar
  • 150 ml golden or maple syrup
  • 2 tsp vanilla extract/bean paste
  • 100 g Biscoff® spread (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 2 hours

1. Preheat the oven to 180°C. Grease and line a 20 x 30 cm baking tin with baking (parchment) paper.

2. Measure the flour, butter, salt and sugar into the mixing bowl. Rub with your fingertips until the mixture looks like crumble. Tip into the prepared tin and press down lightly with your hands until even. Place on the middle shelf of the oven. Bake for 12 minutes, then remove and set aside in the tray.

3, Meanwhile, make the caramel by first tipping the dates into the blender with the boiling water. Blend until smooth. Add the butter, sugar, syrup, vanilla and Biscoff® spread and blend for a few minutes until smooth and thick

4. Break up the chocolate into the heatproof bowl. Microwave in 30-second bursts until melted and smooth

5. Dollop the caramel over the biscuit base and gently spread it out to make an even layer. Pour over an even layer of melted chocolate. Leave to cool and then transfer to the fridge to set for 2 hours.

6. Heat a sharp knife under a hot tap and use it to slice the shortbread into squares.


• Biscoff® spread is available from some supermarkets and specialist retailers. 


Recipe from Speedy BOSH! by Henry Firth and Ian Theasby (HQ Non-fiction, $35).