Dairy-Free Caramel Shortbread

Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:

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Dairy-Free Caramel Shortbread

Delicious shortbread that be eaten on a cold winters day. A sweet-treat recipe to tickle those tastebuds. Best of all it’s dairy-free!


Ingredients – 

  • 3/4 Cup Non-Dairy Butter (Naturli is the best if you can have almonds)
  • 1/3 Cup Caster Sugar
  • 1 3/4 Cups Plain Flour (sifted)
  • 1/4 Cup Fine Ground Semolina
  • 1/2 Portions of Dairy-Free Caramel Sauce

Caramel Sauce

  • ½ cup Dairy Free Margarine
  • 1 cup caster sugar
  • 1 cup coconut cream
  • ½ cup golden syrup
  • ¼ tsp sea salt (optional)
  • ½ tsp vanilla


Method –


  1. Preheat your oven to 350°F 170°C.
  2. If you want Pecan Caramel Shortbreads then take 2 pecans per cookie, chop them up, and mix them with 1 tsp of caramel sauce. Leave in a small bowl to one side to add to the top of the cookies once they are cooled.
  3. Beat the dairy-free margarine until it goes a lighter colour. Beat in the caster sugar until combined and the mixture looks fluffy.
  4. Then stir in the flour and semolina. I need to use my hands to bring it all into a ball.
  5. It should be a soft dough, which is very pliable. Take about a teaspoon of dough and roll it into a ball, place it on the ungreased cookie sheet and using your index finger, or thumb create a dent for the caramel.
  6. Place on an ungreased baking sheet and bake for 12 minutes and cool on a wire rack. Once cooled put 1/2tsp or so of the caramel sauce either plain or mixed with chopped pecans (about 1/2 tsp pecans per cookie depending on your cookie, and thumb, size!) into the indent on the cookie. Don’t do it while the cookies are warm!
  7. If you are doing the option with Dairy Free Caramel Sauce swirled in, add 2 tbsp of Caramel Sauce to a cup of cookie dough. Gently mix it in so it’s streaky. Roll a teaspoon of dough into a ball, and flatten slightly. Place on an ungreased cookie sheet and bake for 10-12 minutes. Cool on a wire rack.

Caramel Sauce


  1. In a heavy bottomed pan place the sugar, syrup and margarine over a medium heat. As the margarine and sugars melt whisk the mixture until smooth. As the mixture starts to warm up grab a wooden spoon and give it a stir to make sure nothing is sticking to the bottom of the pan.
  2. Bring the mixture to a rolling boil but make sure it doesn’t boil over!
  3. The mixture will start to thicken (keep giving it a good stir). Grab your thermometer and check the temperature.
  4. Once you reach 230ºF then you’ve reached the right temperature for a nice sauce. Take it off the heat and add the coconut cream, vanilla and salt. Whisk and pop back on the heat and bring back to the boil for a 3-5 minutes – take off the heat when you reach 220ºF and check the consistency. If it’s a bit thin keep it on the heat for a minute or two more then transfer to a bowl to cool.


Allergens in this dish indicated by the Box (es) Marked ‘x’ 




Dairy (Milk)













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