Emma is a vegan cook and a campaigner for animal rights. She will be posting some fantastic recipes for you to experiment with and make your own. Hope that you enjoy these deliciously tempting Millionaire’s Shortbreads.

After baking, please share your photos by emailing them here and we will post them for you.

For the condensed milk
2 cups of soya cream
1 cup of sugar

For the shortbread
200g plain flour
100g maizemeal / cornmeal
100g sugar
Pinch of salt
200g margarine

For the caramel
2tsp agar powder mixed with 6tsp water
175g margarine
175g sugar
60g golden syrup
400g condensed milk
Pinch of salt

200/300g of chocolate depending on how thick you want it.

First make the condensed milk. Place soya cream and sugar in a large heavy based saucepan. Stir and bring to the boil for around 20 minutes stiring very few minutes until thickened and slightly reduced. Pour into a heatproof container and leave to cool.

For the shortbread.
Grease and line a 20x20cm tin. Put flour, maizemeal, sugar and salt into a bowl and mix well. Cut margarine into cubes and rub into the flour mixture until crumbs form. Press together to form a dough and then press into the tin. Use the bottom of a glass to get a flat even surface. Bake for 25/30 mins at 180C
Leave to cool.

For the caramel.
Place margarine, sugar, syrup,condensed milk & salt into a heavy based saucepan. Heat gently to melt the margarine.bring to a boil stirring occasionally. After 5 mins add 2tsp of the agar/water mixture to the caramel. Boil for another 10 mins stirring occasionally until caramel has thickened. Pour over the shortbread and leave to set. I put it in the fridge once it had cooled down a bit.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Pour over the set caramel then put back in the fridge. Once the chocolate has set cut into squares and enjoy