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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!
- 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
- 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
- Preheat your oven to 350°F 170°C.
- 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.
- Beat the dairy-free margarine until it goes a lighter colour. Beat in the caster sugar until combined and the mixture looks fluffy.
- Then stir in the flour and semolina. I need to use my hands to bring it all into a ball.
- 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.
- 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!
- 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.
- 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.
- Bring the mixture to a rolling boil but make sure it doesn’t boil over!
- The mixture will start to thicken (keep giving it a good stir). Grab your thermometer and check the temperature.
- 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’