Vegan Salted Peanut Caramel Shortbread
Salted Peanut Caramel Shortbread
Biscuits
250g sunflower margarine
250g caster sugar
2 tbsp crunchy peanut butter
375g plain flour
Cream the sugar, margarine and peanut butter then sift in the flour until you have a smooth dough. Cut into rounds, prick the surface and sprinkle with caster sugar, then bake for 15mins at 190.
For the caramel
Mix 100g caster sugar with 4 tbsp golden syrup
heat gently until it form a caramel. Do not stir whilst on the heat. Wait for it to bubble light brown. Take off the heat and whisk in 20g margarine and and 30ml Oatly oat cream or other non-dairy cream. Return to the heat for 1 minute and stir through sea salt and chopped peanuts.
Layer the biscuits and the caramel and drizzle with dark chocolate.
Biscuits
250g sunflower margarine
250g caster sugar
2 tbsp crunchy peanut butter
375g plain flour
Cream the sugar, margarine and peanut butter then sift in the flour until you have a smooth dough. Cut into rounds, prick the surface and sprinkle with caster sugar, then bake for 15mins at 190.
For the caramel
Mix 100g caster sugar with 4 tbsp golden syrup
heat gently until it form a caramel. Do not stir whilst on the heat. Wait for it to bubble light brown. Take off the heat and whisk in 20g margarine and and 30ml Oatly oat cream or other non-dairy cream. Return to the heat for 1 minute and stir through sea salt and chopped peanuts.
Layer the biscuits and the caramel and drizzle with dark chocolate.
