Soft Vanilla Shortbread fingers w. a Date Caramel Dip

A recipe with endless flavour possibilities!
Plus, it’s freezer-friendly, lasts weeks in the fridge, and can be customized endlessly to suit your taste.
And I bet you couldn't guess how cheap a batch of shortbread is to whip up. I'll let you take a guess.... Got it? It only costs 97p!

Shortbread Base
You’ll need:

- 300g plain flour
- 200g soft vegan butter (any brand or margarine works—just note that this will affect the texture and buttery flavor)
- 100g caster sugar (or icing sugar in a pinch; you can even blend granulated sugar to make your own caster sugar!)
- 1 tbsp vanilla extract (or swap for your favorite flavoring, such as almond, maple, or orange)

How to Make It:

1) Cream together the butter and sugar until fully combined.
2) Add the vanilla extract (or your chosen flavoring), then gradually mix in the flour to form a smooth dough.
3) Roll the dough into a ball, wrap it in cling film, and refrigerate for at least an hour.
Press the chilled dough evenly into a lined tin for bars, or roll it out and cut into shapes for cookies.
4) Bake in a preheated oven at 180°C for 20–25 minutes (10–15 minutes for cookies) until just golden.
5) Let the shortbread cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Nutrition Per 100g:
- 622.7 Kcals
- 4.6g protein
- 48.2g Fats
- 5.7g Saturates
- 58g Carbs
- 17.6g Sugars
- 2g Fibre
- 0.6g Salt

£0.16 per 100g

Date Caramel
Rich, creamy, and naturally sweet, this date caramel is the perfect accompaniment to shortbread or as a standalone dip.

You’ll need:

- 180g dates, soaked in 120g boiling water (reduce to 25g - 40g for a thicker caramel layer. I like to do 25g Water and 15g Lemon Juice)
- 1 tsp vanilla extract (or substitute with any flavoring like caramel, almond, or even peppermint!)
- A splash of caramel flavoring or maple syrup flavouring(optional)
- A pinch of salt
- 1 tsp xanthan gum (or substitute with arrowroot powder, cornstarch, or vegan gelatin)
- A dash of cinnamon
- 80g nut butter or spread (peanut butter, Biscoff, hazelnut praline—your choice!)

Optional:
- 60g Chocolate (for dipped / drizzled shortbread or Millionaires Shortbread)

How to Make It:

1) Soak the dates in boiling water. If you’re short on time, microwave them for 1 minute to soften.
2) Blend the softened dates with vanilla extract (or your chosen flavoring), caramel flavoring, salt, xanthan gum, and cinnamon until smooth.
3) Add the nut butter or spread and blend again until fully incorporated.
4) Let the caramel cool to thicken before spreading or serving.

Storage Tip: Date caramel keeps well for up to 3 months in the fridge and can be frozen too. Just thaw before using!

Customizing Your Shortbread
This recipe is all about flexibility. Here’s how you can make it your own:

For Millionaire’s Shortbread:

- Bake your shortbread base as usual and allow it to cool.
- Spread a thicker date caramel layer (made with reduced water) over the uncut shortbread and smooth it out. Freeze until firm.
- Melt and temper your choice of chocolate (see tips below) and pour it evenly over the caramel. Freeze again to set.
- Slice into 12 bars or squares.

Tempering Chocolate for the Perfect Snap:
- Melt 2/3 of your chocolate in a heat-safe bowl over simmering water (double-boiling method).
- Remove from heat and stir in the remaining 1/3 of the chocolate until fully melted.
Optional: Add a teaspoon of your chosen spread and a pinch of salt for flavor.

To recap:
Shortbread recipe + Peanut Date Caramel (180g dates - 25g water - 15g Lemon juice - 1 tsp vanilla - 1/2 tsp caramel flavour - dash cinnamon - pinch salt - 15g Arrowroot powder - 80g Crunchy peanut butter

- 60g Dark Chocolate to top

Nutrition per serving (12 batch):
- 422kcals
- 5g Protein
- 29.5g Fats
- 4.3g Saturates
- 42.5g Carbs
- 20.5g Sugars
- 2g Fibre
-0.5g Salt

This variation costs less than 20p per serving!! Who said eating good had to cost an arm and a leg?!

Get Creative with:

Alternative Bases
I've recently added a hazelnut caramel layer and dark chocolate topping to my morning baked protein oats. It's been a game changer!
I've might even combine this recipe with my Soft Protein Peanut Butter Flapjacks ?!

Flavor Experiments
- Peanut Butter & Raspberry: Try raspberry-flavored shortbread topped with peanut butter caramel and a white chocolate layer.
- Caramelized Biscuit Bliss: Use caramelized biscuit spread (like Biscoff) for the caramel layer and top with mylk & white chocolate.
- Chocolate Orange: Add 20g of cocoa powder to the caramel and use orange flavoring instead of vanilla for a classic chocolate-orange twist.
- Hazelnut Dream: Use hazelnut butter in the caramel and top with hazelnut chocolate for a Ferrero Rocher-inspired treat.

Alternative Ingredients

Thickeners:
Arrowroot powder, vegan gelatin, or cornstarch can replace xanthan gum in the caramel.

Sugar Substitutes:
Icing sugar works in place of caster sugar, and granulated sugar can be blended to create caster sugar if needed.

Butter Variations:
Use your favorite vegan butter or margarine, but remember it may alter the buttery flavor and texture.

Chocolate Choices:
Swap dark chocolate for milk, white, or flavored chocolate to suit your tastes.

Toppings and Add-Ins
Seasonal Spices: Add nutmeg, ginger, or cardamom to the caramel for a cozy flavor twist.

Drizzles and Decorations:
Use melted chocolate drizzles, sprinkles, or flaky sea salt for a finishing touch.

Share Your Creations
The possibilities are endless! What unique combinations can you dream up? Whether it’s a chocolate orange shortbread, peanut butter caramel bars, or a totally new twist, I’d love to hear about your creations. Post your results and share the inspiration!

This freezer-friendly, fridge-stable treat is perfect for meal prep or spur-of-the-moment indulgence. So what are you waiting for? Get creative and make this recipe truly your own!